Let's Dish With Linda Lou

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Curry Chicken With Sweet Potatoes

curry-chicken-with-sweet-potatoes

Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into 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”.

spices

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Stuffing (2)

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Cilantro

curry-chicken-with-sweet-potatoes

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

Ingredients:
1 1/2 pounds, skinless-boneless chicken breasts, 3-inch cubes
1/4 cup of vegetable oil plus 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, peeled and diced (3 medium-size potatoes diced into 3-inch cubes)
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly ground black pepper
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
cilantro for garnish

Directions:
Place the 3-inch cubed boneless-skinless breast 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 frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, relative in size to the cubed chicken.

If you are choosing to make the yellow rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off 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 a set on a plate.

After 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. Saute the vegetables until just soft, about 3 to 5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned chicken.

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

Note: the potatoes and vegetables will release water as they cook.

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

To serve, spoon some rice into a serving a porcelain bowl. Ladle the Curry Chicken With Sweet Potatoes and its sauce over the top. Garnish with finely chopped cilantro.

Yellow Rice

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Yellow Rice

rice-with-mixed-vegetables

Sometimes cooking rice can be somewhat intimidating for the home cook. I know it was for me. This recipe I’m going to show you is easy and full proof in making perfect rice every time. One important thing to remember is to have a heavy bottom pot with a tight-fitting lid. This is my Yellow Rice.

The reason I’m making Yellow Rice is that I’ll be serving it with Curry Chicken.

What makes the rice yellow is a spice called, Tumeric. This spice is used in many Indian dishes and is known for being a wonderful antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor.

To make this recipe a vegetarian dish substitute vegetable stock or water, as this liquid, for this recipe.

Olive Oil

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Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 6-quart Dutch oven (or heavy bottom pot) with a tight-fitting lid, aluminum foil

Ingredients:
2 tablespoons of olive oil
1 1/2 cups of long-grain white rice (Basmati rice)
3 cups of chicken stock, unsalted (substitute water or vegetable stock)
2 tablespoons of ground Tumeric
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups of frozen mixed vegetables, thawed (optional)

Directions:
In a saucepan, over medium-high heat, bring the chicken stock (water, or vegetable stock), Tumeric, Kosher salt, and fresh ground black pepper up to a boil.

In the meantime, in a heavy bottom pot, over medium-high heat, add olive oil and rice to the pot. Stir until the rice until coated with olive oil. Stirring continuously, cook until the rice turns translucent and becomes light golden brown in color, about 2 to 3 minutes. Pour the boiling chicken stock over the rice. Stir and wait until the rice comes up to a hard boil. Immediately turn the heat down to the lowest setting. Carefully cover the pot tightly with a piece of foil and then place the lid on. Cook the rice for 20 minutes, don’t peek.

Note: If adding vegetables to the rice, make sure they’re completely thawed and at room temperature.

Turn the heat off. Remove the lid and foil, add the thawed vegetables, and gently fluff with a fork, mixing the vegetables throughout. Place the lid back on allowing the mixed vegetables time to warm through completely. Yellow Rice is best served hot.

Curry Chicken With Sweet Potatoes

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