There is only one thing your family or friends will say when this meal arrives at the dinner table, Chef. “Hurry and dish up the curry!” Oven-roasted sweet potato is complemented by a spicy chicken curry, loaded with bell pepper, silky onion, a double dose of tangy tomato & coriander. The special UCOOK curry & spice mix will warm up your palate, while the creamy yoghurt will cool it down.
Curried Chicken & Sweet Potato
Curried Chicken & Sweet Potato
with bell pepper & coriander
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cooked Chopped Tomato
- Curry & Spice Mix
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Low Fat Plain Yoghurt
- Onion
- Onions
- Sweet Potato Chunks
- Tomato Paste
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CURRY VEGGIES
Place a pan over medium heat and lightly add cooking spray. When hot, fry the Onion and pepper until golden, 4-5 minutes (shifting occasionally). Add the curry & spice mix and the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the chopped tomato and 150ml [300ml]|#7DA0D7 of water and simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally).
HERBY YOGHURT
In a small bowl, combine the yoghurt with ½ the coriander. Season and set aside.
ADD SOME SPICE
When the sauce is done, add in the cooked Chicken and sliced chilli (to taste). Season and remove from the heat.
WHAT A GREAT PLATE
Plate up the golden sweet potato and top with the luscious Chicken curry. Dollop over the herby yoghurt and garnish with the remaining coriander.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CURRY VEGGIES
Place a pan over medium heat and lightly add cooking spray. When hot, fry the Onion and pepper until golden, 4-5 minutes (shifting occasionally). Add the curry & spice mix and the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the chopped tomato and 150ml [300ml]|#7DA0D7 of water and simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally).
HERBY YOGHURT
In a small bowl, combine the yoghurt with ½ the coriander. Season and set aside.
ADD SOME SPICE
When the sauce is done, add in the cooked Chicken and sliced chilli (to taste). Season and remove from the heat.
WHAT A GREAT PLATE
Plate up the golden sweet potato and top with the luscious Chicken curry. Dollop over the herby yoghurt and garnish with the remaining coriander.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CURRY VEGGIES
Place a pan over medium heat and lightly add cooking spray. When hot, fry the Onion and pepper until golden, 5-6 minutes (shifting occasionally). Add the curry & spice mix and the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the chopped tomato and 450ml [600ml]|#7DA0D7 of water and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
HERBY YOGHURT
In a small bowl, combine the yoghurt with ½ the coriander. Season and set aside.
ADD SOME SPICE
When the sauce is done, add in the cooked Chicken and sliced chilli (to taste). Season and remove from the heat.
WHAT A GREAT PLATE
Plate up the golden sweet potato and top with the luscious Chicken curry. Dollop over the herby yoghurt and garnish with the remaining coriander.
SWEET ON SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CURRY VEGGIES
Place a pan over medium heat and lightly add cooking spray. When hot, fry the Onion and pepper until golden, 5-6 minutes (shifting occasionally). Add the curry & spice mix and the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the chopped tomato and 450ml [600ml]|#7DA0D7 of water and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
HERBY YOGHURT
In a small bowl, combine the yoghurt with ½ the coriander. Season and set aside.
ADD SOME SPICE
When the sauce is done, add in the cooked Chicken and sliced chilli (to taste). Season and remove from the heat.
WHAT A GREAT PLATE
Plate up the golden sweet potato and top with the luscious Chicken curry. Dollop over the herby yoghurt and garnish with the remaining coriander.
Frequently Asked Questions
What is the preparation time for Curried Chicken & Sweet Potato?
The preparation time for Curried Chicken & Sweet Potato with bell pepper & coriander is between 25 and 45 minutes.
What is the total time required to make Curried Chicken & Sweet Potato with bell pepper & coriander?
The total time required to make Curried Chicken & Sweet Potato with bell pepper & coriander is between 40 and 60 minutes.
How many servings does Curried Chicken & Sweet Potato provide?
4 servings
What are the main ingredients in Curried Chicken & Sweet Potato?
Bell Pepper, Bell Peppers, Chicken, Cooked Chopped Tomato, Curry & Spice Mix, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Onion, Onions, Sweet Potato Chunks, Tomato Paste
What is the nutritional information of Curried Chicken & Sweet Potato?
Calories: 482, Carbs: 60 grams, Fat: grams, Protein: 43.7 grams, Sugar: 25 grams, Salt: 678.7 grams
How do I prepare Curried Chicken & Sweet Potato?
WHAT A GREAT PLATE: Plate up the golden sweet potato and top with the luscious chicken curry. Dollop over the herby yoghurt and garnish with the remaining coriander. ADD SOME SPICE: When the sauce is done, add in the cooked chicken and sliced chilli (to taste). Season and remove from the heat. HERBY YOGHURT: In a small bowl, combine the yoghurt with ½ the coriander. Season and set aside. CURRY VEGGIES: Place a pan over medium heat and lightly add cooking spray. When hot, fry the onion and pepper until golden, 4-5 minutes (shifting occasionally). Add the curry & spice mix and the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the chopped tomato and 150ml [300ml]|#7DA0D7 of water and simmer until slightly reduced and thickened, 8-10 minutes (stirring occasionally). GOLDEN CHICKEN: Place a pan over medium heat and lightly add cooking spray. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. SWEET ON SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Curried Chicken & Sweet Potato?
Bell Pepper, Bell Peppers, Chicken, Cooked Chopped Tomato, Curry & Spice Mix, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Onion, Onions, Sweet Potato Chunks, Tomato Paste
How many calories does Curried Chicken & Sweet Potato have?
482 calories
How much fat content does Curried Chicken & Sweet Potato have?
grams
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