Recipe: Chicken and Sweet Potato Curry

Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking!

Ingredients

• • 2 chicken breasts, quartered
  • 1 1/2 cups of sweet potato, cut in 1 inch cubes
  • 2 tablespoons of curry powder and fish sauce
  • 1 teaspoon of hot sauce, lime juice and garlic
  • can of mini corn, bamboo shoots and coconut milk
  • large Spanish onion, diced

First, prep all of your ingredients. I peeled the sweet potato, yet if you’re a fan of leaving the skin on, then go for it!

Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you’re ready.

Now, this is where I’ve adjusted the recipe. No need for broth – not at all. This chicken and sweet potato curry is delicious.

I added in a carton of vegetable broth and it was far too runny – see below. It’s better without the broth, I think. Try it one way and if it’s not enough liquid you can add some. Far harder to take out the liquid once it’s added.

Done – after it cooks on low for 8 hours.

Cook up some rice and eat up.

There you have it, a warm rich freezer meal for when you’re just too busy to cook, yet want some home cooking goodness.

Recipe

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Chicken and Sweet Potato Curry

Author: Ali

Servings: 6 people

Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking!

Prep Time10 minutes minutes

Cook Time8 hours hours

Total Time8 hours hours 10 minutes minutes

CourseDinner

CuisineIndian

Ingredients

• 2 chicken breasts quartered
• 1 1/2 cups of sweet potato cut in 1 inch cubes
• 2 tablespoons of curry powder and fish sauce
• 1 teaspoon of hot sauce lime juice and garlic
• 1 can of mini corn bamboo shoots and coconut milk
• 1 large Spanish onion diced

Instructions

• First, prep all of your ingredients. I peeled the sweet potato, yet if you're a fan of leaving the skin on, then go for it!
• Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you're ready.
• I like to write the directions on the bag - they are as follows: Dump the freezer meal into the slow cooker and cook on low for 8 hours.
• Cook according to the directions.
• Put on some rice and eat up.