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!

Freezer Meal: 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.

Freezer Meal: 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

Chicken and Sweet Potato Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 chicken breasts, quartered
  • 1½ 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
  1. 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!
  2. Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you're ready.
  3. 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.
  4. Cook according to the directions.
  5. Put on some rice and eat up.

Leave a Reply

Your email address will not be published.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

Rate this recipe:  

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