Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Oftentimes, you’ll see curry chicken made with coconut milk. The coconut milk helps balance the warm spices in the dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavors of the Garam Masala, Turmeric, and Curry powder.

I’m also serving my Curry Chicken With Sweet Potatoes over yellow rice with mixed veggies. I love the vibrant colors of this dish and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call “a roller coaster for your taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Yields: 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) saucepot, chef’s knife, cutting board, meat-safe cutting board

Ingredients for the Curry Chicken With Sweet Potatoes:
1 1/2 pounds boneless, skinless chicken breasts, diced into 3-inch cubes
1/4 cup of vegetable oil plus an extra 1 tablespoon, per batch, for browning chicken
1 1/2 cups of onions, large dice
1 cup of celery, large dice
3 1/2 cups of sweet potatoes (3 medium-size potatoes), peeled and diced into 3-inch cubes
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of curry powder
2 tablespoons of kosher salt
1 teaspoon of black pepper, freshly-ground
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
Garnish:
2 tablespoons of cilantro, finely chopped

Instructions:
Place the 3-inch cubed chicken in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the fridge, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, and cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, similar in size to the cubed chicken.

If you choose to make my Yellow Rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy-bottom pot, on medium-high heat, add vegetable oil (1 tablespoon per batch for browning chicken) and marinate chicken in a single layer. Brown all sides of the cubed chicken. This may need to be done in two batches (a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10 to 15 minutes. Remove the chicken from the pan and transfer it to a plate.

After the chicken is all browned off (still on medium-high heat, if needed, add a tablespoon of vegetable oil), toss in the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Sauté the vegetables until just soft, about 3-5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add in the browned chicken.

For the liquid, add just enough chicken stock to come halfway up the chicken. The chicken should not be completely submerged.

Let everything come to a bubble, and reduce to a simmer. Cook uncovered for 45-50 minutes or until chicken is cooked through and potatoes are tender.

To serve, spoon rice into the bottom of a porcelain bowl. Ladle a good helping of the Curry Chicken With Sweet Potatoes over the top. Garnish with finely chopped cilantro.

There you have it, my Curry Chicken With Sweet Potatoes.

Notes:
1) The potatoes and vegetables will release water as they cook.

2) The estimated Kcal count does not include the yellow rice.

3) Yellow Rice: The link to my recipe is below.

4)  Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2016/10/03/yellow-rice/