Name: Chicken Curry with Sweet Potatoes and Coconut Rice Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 3 cups long-grain rice; 3 cups coconut milk; 1 cup water; 3 tbsp vegetable oil; 2 sweet potatoes; 2 garlic cloves; 4 oz tomatoes; 5 oz red onions; 1 tsp ginger; 1¼ lb chicken breasts; ⅔ cup orange juice; 2 tbsp curry powder; 1 cup chicken broth; ½ cup coconut milk; ⅓ cup cilantro; 1 tbsp cornstarch; Salt & ground black pepper

Chicken Curry with Sweet Potatoes and Coconut Rice Recipe

Recipes.net Team Modified: February 13, 2024

chicken-curry-with-sweet-potatoes-&-coconut-rice-recipe

The best thing about cooking in a crockpot is the way the house smells so good all day. If you need an easy recipe that you can just toss in the crockpot, this is for you. The curry is full of rich flavors and tastes perfect with the fragrant coconut rice. For such a delicious dish, it barely takes any effort at all!

Original recipe from WorkitMom – A place where working moms connect.

Garnish with 1 tbsp chopped cilantro & serve together with roughly 1 cup coconut rice per serving.

How To Make Chicken Curry with Sweet Potatoes and Coconut Rice

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 10 mins

Serves:

Ingredients

Coconut Rice:

3 cups long-grain rice , skinless, boneless
3 cups coconut milk
1 cup water

Chicken Curry:

3 tbsp vegetable oil
2 sweet potatoes, (roughly 8 oz total) peeled & diced
2 garlic cloves, minced
4 oz tomatoes , diced small
5 oz red onions, diced small
1 tsp ginger, grated
1¼ lb chicken breasts, boneless & skinless, cubed
⅔ cup orange juice
2 tbsp curry powder
1 cup chicken broth
½ cup coconut milk
⅓ cup cilantro, chopped, plus extra for garnish
1 tbsp cornstarch, dissolved in 2 tbsps cold water
Salt & ground black pepper , to taste

Instructions

Start with the coconut rice. Wash rice grains according to package directions.
Using a rice cooker, combine all ingredients. Steam for roughly 30 minutes or until fully cooked. Set aside.
For the chicken, heat oil in a deep skillet then saute onions, garlic, ginger, & tomatoes until translucent.
Add chicken & curry powder then roast briefly before setting aside.
Using the same skillet, combine orange juice, chicken broth, & sweet potatoes. Boil them for roughly 10 minutes, or until potatoes are tender.
Add in coconut milk, sauteed chicken, & cornstarch slurry. Simmer it over low heat for another 5 minutes or until curry thickens. Season with salt & pepper to taste. Adjust accordingly.
Add cilantro & mix to combine.
Garnish with 1 tablespoon chopped cilantro & serve together with roughly 1 cup coconut rice per serving.