Sweet Potato Chicken Curry
Elevate your chicken curry with the addition of sweet potato and by serving the mixture over steamed jasmine rice.
Elevate your chicken curry with the addition of sweet potato and by serving the mixture over steamed jasmine rice.
This is a nice recipe. I use red potatoes instead of yams and I think its better that way. The sweet potatoes make the dish overall eat a little to sweet for me. Using high quality curry powder goes a long way. I use thighs instead of breasts as well, since it cooks for so long. Make sure you mix together all the spices in the bowl like the recipe suggests, I've made it that way and made it adding the spices directly to the pot and it DOES make a difference. I serve it with naan.
I received a jar of Penzey's "now" curry and I was determined to use it. I thought this would be a good recipe to try since I've never cooked with curry before. It was quite tasty but I wish I had cooked the chicken longer. Based on some of the other comments I read I didn't want to over cook it because I only had the thin sliced breasts on hand. I also did not have any tumeric so that might have affected the final product. Definitely recommend the plain Greek yogurt as a topping.
I use thighs instead of breast. And I use 2 tablespoons of curry and kept everything else the same.
I should have adde some more vegetables but still good
Really wanted some Indian food, but also had to please the in-laws and my 3 kids. This did the trick. I only put half of the cayenne in - for the kids - but I really think it needed the full amount for more flavor. I think the kids would have been fine with the full amount as well and I don't think it would have been too spicy for them. Made it with basmati and naan... and my overly picky 11 year old had seconds.
This was a great dish -- I didn't expect my husband to like it, but he loved it! He even had a (large) second helping! I admit, I didn't cook it like the directions said (didn't have an hour to let it simmer) -- so I skipped that step and added the sweet potatoes and chickpeas right away and let it boil for about 15 minutes, stirring; then i turned it to a simmer covered for 15 minutes more. Turned off the heat for the last 5 minutes and added the peas... It turned out very well! Other things I altered: added more salt (just my preference), added less red pepper (my preference) and used 1 tsp of ground ginger (because that's all i had!). Served it with the remainder of the frozen peas on the side! Made extra rice for leftovers tomorrow!
This is a great recipe. We have prepared it a number of times and have substituted different meats for the chicken (ground turkey, ground lamb) and it comes out perfect each time. I have a big family so I generally make about 1.5 of these recipes each time I prepare it and every one from our picky 3 year old to us older ones, LOVE it! So good!
The idea is good but why would I buy expensive chicken breast then cook it for an hour and a half? I put it together and cooked it 15 minutes, meanwhile microwaving the sweet potato. Then I peeled and cut it up and added it and the tomatoes and cooked another 5-10. I also added raisins because I like them in curry. A teaspoon of sweetener rounded out the sauce. It was good over brown rice and extra veggies in a bowl. So I guess I'd say it has potential. The spice mixture is a good combination and I will make my version again.
For the amount of work and ingredients in this recipe, you would expect some great flavor. The reality is although it smells your home up with a symphony of aromas, it's a one note dish with too much effort and time to make it again.
This has potential, but I thought it was a little bland for a curry. I did add more sweet potato than it called for so that may have been the problem. If I make this again I will add more of all of the spices.
I thought is was super good. I made up a batch and made some rice and froze it for lunches. Definately worth the time it took to make.
I made it vegan for the family and thought it quite good, but the boys wanted me to serve it up with meat. Oh, well. I had all of the leftovers to myself.
I normally hate curries made with curry powder, but this is fantastic!
My family and everyone who tries it loves this recipe. One of the things that makes this really good is getting a superior curry powder--I've always used the Penzy's Sweet Curry powder. This is pretty versatile too. I regularly make a vegetarian version--omitting the chicken and adding more veggies. Makes great leftovers too.
This was delicious! So flavorful and love that it is super healthy. Next time I would use 2 cups of onions. I used crushed red pepper flakes in place of ground red pepper. Also, greek yogurt and sriracha are perfect toppings. I served this over brown jasmine rice. Here is our review with pictures: http://onecoupleskitchen.blogspot.com/2012/10/sweet-potato-chicken-curry.html
Disappointing. Too peppery, sweet potatoes didn't get soft enough, took a long time to make. Smelled great but I didn't like the taste.
I LOVE this. I froze several portions (with a portion each of brown rice) and had a serving for dinner tonight (my husband does not like curry and we eat different meals alot). So good. And the avocado I cubed and put on top was good too! Just glad I froze them in actual servings because I could certainly have eaten much more! :)
A fellow co-worker sent me this receipe and I made it tonight. Fabulous. I unfortunately quickly skimmed over the receipe and missed that it was going to take 1.5 hours to make. Yikes! So, I skipped the simmer part completely. But it came out wonderful!! I also used too much red pepper and it came out spicer than I thought it would. I knew my German guests would find it too hot. So, At the last minute, in an effort to mellow the heat from the red pepper, I added coconut milk and Fresh corriander. Worked like a charm. Yum! They loved it and had seconds. Best part... there a some left overs for tomorrow!
LOVE this recipe! I make this recipe regularly and each time is turns out perfectly! The only thing I change is that I cut the amount of sweet potatoes in half and add chopped carrots.
This has quite a kick! The curry I use has some heat so I cut the red pepper in half. Still turned out medium hot. It also seemed runny so I scooped out some broth near the end of cooking and whisked in some gravy flour and added back to the pot to thicken. Definitely making again and will experiment adding different veggies
This recipe was amazing. The chicken just fell apart in the sauce. I was worried because I realized too late that I'd used a can of Italian seasoned tomatoes (basil & oregano), but even with that odd addition it was still delicious; I might even do it on purpose next time! I did leave out the chickpeas as I was serving this with lentils (Fragrant Red Lentils with Rice from this site, also fantastic) and didn't want to overdo it with the beans, but I'm sure they would be a welcome addition. I'd happily make this again any time.
Excellent recipe! I also added Garam Masala for extra depth of flavor and more salt.
I really wanted to love this recipe, but something is amiss.... I followed the recipe, except I used chicken thighs instead of breasts, but the cooking time was way too long. My liquid evaporated (even though the pot was covered) and I had to add about 1 c. of water for the last 1/2 hour of cooking time to make sure the sweet potatoes had something to cook in! I also thought it was a little bland, but that may have been due to my water addition. The chicken got so soft it ended up falling apart. Next time I try this I'll add more peas, a little rooster sauce and add the sweet potatoes at the same time as the tomatoes and broth and only cook for 45 min.
My husband keeps requesting this recipe! We've had it over brown rice. I've used hot madras-style curry powder and some garam masala, but no tumeric because I ran out.
This dish was very tasty and satisfying on a cold mid winter day. I love curry and this was nice without being overpowering. A nice mix of spices melding with the sweet potatoes and some acid from the lemon juice and tomatoes. the only change I did on this recipe was eliminating the peas because I didnt have any..Will definitely add to my recipe file. One reader suggested coconut milk and cilantro...that also would be great.
Really loved this recipe. It was well worth the prep time, and I ended up with six meals for my husband and I out of it. I left out the red pepper because I was afraid it would be too spicy, but next time will definitely add it. I also added a can of light coconut milk in addition to the other ingredients. Next time I will omit the broth, or use half, as it was a little watery, but that's my fault, not the recipe's. Also, next time I will add garam masala, as this dish definitely has an Indian flavor, and I think adding that will just enhance that further. I forgot to pick up a lemon, so will be sure to remember that next time as well. Even with my mistakes, this was an excellent dish.
Excellent! Great flavor and relatively easy to prepare.
Solid curry, but for the time it takes I only rate it 3 stars. There are a lot of quick curry recipes out there that I prefer and won't take 2 hours of cooking.
This was excellent, totally worth it. I love curry, and will definitely be adding this to my collection of recipes.
I will definitely be making this again! It was delicious. I made it as written. I served it over steamed, grated cauliflower.
Great recipe! Took a little longer than I was expecting, and was less saucy than I am used to in a curry. I may simmer for a shorter time next time I make it, but it tasted fantastic!
First time trying curry chicken. This was great. Will make it again. Did up the amounts in spices. We like spicy stuff. since we are on a diet this was on the mark for healthy.
Took a long time to make, but it was totally worth it. Really tasty.
We loved this recipe as is. I served it with brown rice. Yummy!
I'm always in search of the "right" curry recipe so I gave this a try. I made a few modifications based on personal taste and prior reviewers comments. I like spicy food so I doubled the spices and I also used light coconut milk instead of the broth. I also added some galangal, garam marsala and fenugreek seed and a little sugar because it just seemed too tart to me compared with curry dishes that I've enjoyed previously. I used a little less chicken and a whole can of chickpeas. I threw some cilantro in at the end with the lemon juice to add some color since I didn't have any peas on hand. It was good - DH ate three servings. It wasn't the perfect curry recipe I'm in search of but I will probably make it again.
This was good. I used 1 1/2 times the spices, used a whole can of garbanzo beans, two medium chicken breasts (slightly less than 3/4 lb), and 2 medium sweet potatoes (slightly more than 2 cups). It had plenty of flavor.
My whole family loved this dish. I will add more chicken broth when I make it tomorrow.
Per some of the other comments, I doubled all of the spices and the ginger and garlic. I also used the whole can of chickpeas. I thought that doubling the spices was a bit much for the amount of chicken and veggies - next time I will try 1.5 times the amount. Also, after the initial 1 hr simmer it became dry enough that I needed to add a 1/2 c of water in order to cook the sweet potatoes and chickpeas without burning the curry.
Very good! I increased the spices, added garam masala, decreased the broth to 8 oz., used chicken thighs, and served over couscous with Indian pickle. Turned out really well.
Fantastico!! We loved it! I cut down on the chickpeas because usually I don't like them only to find out that they were delicioius in this recipe! I also upped the peas to a full cup because my husband loves peas. I also cut down on the cooking time by putting in the sweet potatoes right after the onions. Yummy!!! Definitely will make a lot! Can't wait to make for company.
I have never rated a recipe before but simply had to say this is one of the best things I have ever eaten. I followed the recipe but added a dollop of yogurt, passed a bowl of coconut and wow!
We made this a while ago, making a few subs per other readers suggestions. I basically doubled the spices, and cut the broth with a can of light coconut milk. This was fabulous. When we first started eating it, we had forgotten to add the lemon (b/c we wanted to add it at the very end). It was good before but once we added the lemon - wow! Then we added some cilantro (at the end), and even better. Loved this - have always had a hard time making good curry at home- we'll be making this again and again. I also used fresh tomatoes sprinkled with spices.
This turned out great. I tweaked the recipe slightly by replacing the chicken broth with light coconut milk and doubled the peas.
This recipe was excellent. I made it for my kids and they really enjoyed it. When I first started with the recipe I didn't realize the time commitment, but fortunately, I managed to start early enough and allow for the 1 1/2 hours of cooking. The prep is easy and it is very tasty and worth the wait. I'll definitely be making this again. Since it is recommended to eat curry 2 x per week to keep your memory crisp, this could turn into a weekly recipe.
This was SO good! I started it late and we didn't wind up eating till after 8:00 last night. But it was worth the wait. The chicken came out a little dry (like crock-pot dry) but I just broke some of it up in the stew to make it kind of shredded. My husband said it reminded him of the African Chicken Curry we had at the Animal Kingdom resort in Disney World over 6 years ago (I can't believe he remembered!), that I begged the staff to give me the recipe for, to no avail. I'm glad we were able to find a close substitute! A definite make-again!
First off, it really isn't fair to judge a recipe if you didn't actually follow the recipe. For those of you who didn't like this and didn't follow the recipe, try it again, faithfully following the recipe, and see if your opinion changes. This dish was fantastic! Yummalicious! And the leftovers were great the next day. I served it over basmati rice and with packaged, frozen naan. It requires a little too much time for a busy weeknight. I would make it on an evening when the family has no activities or on the weekend. It is for sure going into the "tried and true favorites" area of my recipe collection.
Great flavors. Everyone loved it. I used chicken thighs instead of breast so it broke down too much. I should of cut down on the total cooking time.
This was delicious and warm on a cold night. The broth remains thin, so I recommend serving it over rice.
This is a delicious recipe that goes a long way. I served it with white rice and I still have a ton of leftovers. It is even better the next day. I'll definitely make this again especially if I have guests that enjoy curry.
I agree with Monica - I substituted coconut milk as well and although this recipe was loaded with various spices, I found it to be very bland. I didn't simmer it as long, maybe only 45 minutes of the recommended hour (I added the sweet potato with the onion), and didn't cook it for the additional 30 minutes without lid so perhaps that is why it is bland? Nonetheless, I will not be making this again. Definitely not worth the effort. Monica, you no longer stand alone! :)
We loved this recipe! Fixed it exactly as written and served it over brown basamati rice. We decided though to add 1/2 cup light coconut milk to the leftovers and it definitely made the dish perfect for us!
Loved this...did not cook it as long as recipe said just till the potatoes were cooked but definitely a keeper
I know that CL spice amounts are too bland for my family, so I doubled all the spices including the fresh ginger and it was absolutely delicious! We also added eggplant hot relish and a spoonful of yogurt at the table and served over brown basmati rice, with steamed green beans along the side. I streamlined the cooking by keeping the chicken in the pan, adding the sweet potatoes right after the onion browned and cooking the whole thing about 45 minutes. I made it the night before so that flavors could meld. Really great!
Despite all the positive reviews, I thought this dish was not that great. It was edible, but I regretted making it. Apparently, though, I am the lone voice of dissent.
Made this for dinner tonight. Did not realize that it needed to cook so long, so I put the potaotes in with the chicken and sped up the process--still turned out delicious. Also omitted the onion.
I made many changes to this recipe...not because it needed them necessarily, but because I wanted to make the dish vegetarian. The results were outstanding, so if you're looking to make the dish veggie here are some ideas: Add the 1/2 teaspoon cumin (as others suggested), substitute 14oz light coconut milk for the broth, use 3 cups cubed sweet potato (instead of 2), use a whole can of chickpeas (instead of the 3/4 cup the recipe calls for), up the green peas to 3/4 cup, and add 3/4 cup roasted unsalted cashews at the very end. It was delicious and I'll definitely make it again.
Great recipe. I would make it again. No alterations but my husband had a suggestion to use some of the curry spice mixture to coat the chicken before browning. Also we did not add lemon to the pot but just squeezed some on the plate to brighten flavor. It has been our experience that adding lemon to the pot makes leftovers bitter.
This was amazing. My boyfriend and I are big curry fans, and this was a major hit! I didn't have any coriander or tumeric, so I threw in a little extra curry power and a tsp. of ground mustard for coloring. The meat becomes so tender, it is worth the wait!
This was delicious. The fresh ginger and spices really give it a kick. Great as leftover meal. I made the full recipe for just two people. It was enough for two dinners and one lunch. I have definitely added this as a staple to my collection of weekly meals.
Another wonderful veg dish that I was surprised that came out so good. I agree with other reviewers on it bordering on a bit too spicy for my hubs and me. I also used two chicken breasts instead to keep the cost down (there is only two of us). The lemon at the end really makes it. It did make enough for dinner and for lunches the next day. I served it over brown rice.
Lots of flavor- but used 1/8 tsp. ground red pepper. Followed recipe exactly, came out perfect. Served over basmati rice. Will make again.
This is a great, healthful curry recipe. The first time I made it as written and it was great. Repeated by substituting lite coconut milk for 1/2 of the chicken broth and it added a lot of depth to the flavor. Great over brown basmati rice with a little Major Grey chutney on the side! This freezes very well, so I recommend a double batch!
This was a little spicy for us, so next time I will use a little less of the spices. I also see no reason to limit the chickpeas to 3/4 cup since you have to open the can anyway, and found adding the full 14-ounce can to be delicious. Serve this with a dollop of plain yogurt on top. I didn't have time to cook this according to the instructions and so cut out about 1/2-hour of simmering before adding the sweet potatoes. It worked out fine.
This was a very good dish. Based on suggestions, I added 1/2 tsp cumin with the spice blend and used light coconut milk (about 2/3 can) instead of broth. I also used a tablespoon of oil to cook the chicken in, and didn't take it out of the pan (I just kept adding the ingredients - this worked out fine). This is very tasty and healthy meal. Really pretty terrific actually. I hope you try it and like it!
Very interesting complex flavors. Used 1/8 teaspoon red pepper as my family has a preference for "cooler". Served with Blueberry-Ginger Chutney from Cooking Light January 2005.
Hearty and filling! Tossed the sweet potatoes in after 30 min--a good idea b/c after 1hr some larger pieces had a tooth to them. Stirred in edamame instead of peas to boost nutrition, and used hot Madras curry powder for kick. We served this over brown rice w/ a Rockbridge Vineyard Traminette.
This was excellent; I froze half, since it made quite a bit. I only made a few tiny additions that I would keep for next time: I added about 1/2 tsp of cumin, and when I served the curry over jasmine rice, I topped it with Sriracha and roasted peanuts, which was really good.
This recipe was easy and delicious - just make sure you have enough time to let it simmer! I threw in an extra sweet potato and a little extra broth so that we would have more leftovers, that seemed to work out okay. We had enough for six dinner portions.
I tinkered with this wonderfully flexible recipe with superb results. Instead of 14 oz of broth, I used 8 oz of broth and 6 oz of light coconut milk which added another layer of flavor and a lush smoothness. Also, I used butternut squash (bought already peeled from Trader Joe's) instead of sweet potato. And finally, I threw in a handful of raisins. It's important to let this stew simmer on a VERY low light in order to keep the chicken tender & the spices from turning bitter.
Made this for guests. Before I added the sweet potatoes, it seemed too hot; however, the sweet potatoes and chick peas cooled down. A bunch of Midwesterners loved it and asked for the recipe.