Recipes

Recipe: Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry: 3ten.ca

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!

Chicken and Sweet Potato Curry: 3ten.ca

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.

Chicken and Sweet Potato Curry: 3ten.ca

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.

Chicken and Sweet Potato Curry: 3ten.ca

Done – after it cooks on low for 8 hours.

Chicken and Sweet Potato Curry: 3ten.ca

Cook up some rice and eat up.

Chicken and Sweet Potato Curry: 3ten.ca

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

Recipe: Chicken and Sweet Potato Curry

Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 6
Author: Ali from 3ten.ca

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

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.
  • Done - after it cooks on low for 8 hours.
  • Cook up some rice and eat up.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.