CHICKEN AND SWEET POTATO RECIPE RECIPES

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CHICKEN & SWEET POTATO CURRY RECIPE | BBC GOOD FOOD



Chicken & sweet potato curry recipe | BBC Good Food image

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Provided by Good Food team

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, chopped
450g boneless, skinless chicken thigh, cut into bite-sized pieces
165g jar korma paste
2 garlic cloves, crushed
500g sweet potato, cut into small chunks
400g can chopped tomato
100g baby spinach
basmati rice, to serve

Steps:

  • Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  • Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Nutrition Facts : Calories 373 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.9 milligram of sodium

SPICED CHICKEN, SPINACH & SWEET POTATO STEW RECIPE - BB…



Spiced chicken, spinach & sweet potato stew recipe - BB… image

A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

Steps:

  • Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
  • Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
  • Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
  • Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
  • Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

Nutrition Facts : Calories 445 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 10 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.6 milligram of sodium

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    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
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