Marshalls Abroad

Chicken vegetables

Vegetable & Chicken Curry with Sweet Potatoes


A few bites into this yummy dish, Cam all of a sudden put his fork down and asked me, So, did you just take a trip to Katmandu that I didn’t know about?! That made me chuckle so hard I almost choked on my food. I used to be intimidated by cooking with curry until I finally tried, but now I can’t stop making it!


This curry dish is simple to cook but so incredibly flavorful. I’ve been making it with chicken or with steak (this photo is with steak) — both are delicious! You could also leave out the meat and add in more veggies. No matter which way you make it, it’s fantastic with the creamy sweet potatoes.


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Vegetable & Chicken Curry with Sweet Potato Mash

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 yellow onion, chopped
  • 1 pint fresh mushrooms, sliced
  • 1 lb chicken thighs, boneless, cut into pieces
  • 5 cloves fresh garlic, pressed
  • 1 13oz can coconut milk
  • 1/4 tsp red chili flakes
  • 2-3 TBS curry powder
  • fine sea salt
  • extra virgin olive oil
  • 2-3 handfuls kale, roughly chopped
  • 1 handful fresh parsley for garnish
  • 3 large sweet potatoes
  • 2-3 TBS butter

Instructions

  1. In a large and deep saute pan, over medium high heat, drizzle in enough olive oil to cover the bottom of the pan. Saute the onions for about 2 minutes. Season with fine sea salt.

  2. Add in the mushrooms and saute for about 5-7 minutes, or until lightly golden. Add in the chicken pieces, pressed garlic (don't use jarred! 😉 I say it every time!!) and a nice seasoning of salt for the chicken - about a teaspoon. Quickly pour in the coconut milk. Use a wooden spatula or utensil to scrape the fond off the bottom of the pan when you pour it in to keep all that lovely flavor.

  3. Stir in the curry powder (I like a full 3 TBS but start with 2!) and a few turns of the grinder on the red chili pepper mill, until everything is combined. Let it come to a gentle boil, then turn it down to a simmer for about 20-30 minutes. The chicken should be cooked through and the sauce will thicken a bit. During the last 5-10 minutes of simmering, add in the kale. It will wilt and add great texture.

  4. While the dish is simmering, use a fork to poke 3 large sweet potatoes all over. Cook them in the microwave on the potato function for a total of 15-20 minutes. Pretty much the only time I ever use the microwave is for this purpose! They should be soft all the way through and oozing a bit when done. Remove the skins while hot by using two forks to tear it off so you don't burn your fingers. Scrape out the flesh and transfer it to a bowl. Mash it up with a few tablespoons of butter, which will melt into it and make it absolutely delicious. Don't be afraid of butter, it does exactly what it's supposed to here:)

  5. Divide the sweet potatoes and ladle some of the vegetable and chicken curry on top or next to it. Garnish with fresh parsley and serve warm. Hot naan bread is also great to dip into the sauce. Enjoy!!


Comments

  1. Lanna says

    I love his Katmandu comment! I am gonna have to try this – I too am intimidated about making curry. I add curry power to my chicken salad but that’s about it – so I’m gonna have to branch out! I did make a chicken tikka makni that turned out pretty yummy so maybe this curry dish will be my next experiment!
    LOVE YOU!
    Lanneybear

    • Amanda says

      Well that’s basically all I did here! And even that I was suspect of – I mean, how could I ever get close to what we used to eat all the time in Japan ! But this is pretty good. I want your chicken tikka makni recipe!!!

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