Curry Chicken With Sweet Potatoes
Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends.
Equipment
- 1 Dutch oven 6-quart
- 1 saucepot 6-quart
- 1 chef's knife
- 2 cutting boards 1 meat-safe
Ingredients
Ingredients for the Curry Chicken With Sweet Potatoes:
- 1 1/2 pounds boneless, skinless chicken breasts Diced into 3-inch cubes
- 1/4 cup vegetable oil Plus an extra 1 tablespoon, per batch, for browning chicken
- 1 1/2 cups onions Large dice
- 1 cup celery Large dice
- 3 1/2 cups sweet potatoes (3 medium-size potatoes), peeled and diced into 3-inch cubes
- 1 tbps ground turmeric
- 2 tbsps ground garam masala
- 2 tbsp curry powder
- 2 tbsps kosher salt
- 1 tsp black pepper Freshly-ground
- 4-5 cups chicken stock Unsalted (amount of liquid may vary slightly)
Garnish:
- 2 tbsps 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 posted on the homepage of this recipe.
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.