Chicken and Sweet Potato Curry

  • Servings: 6
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tbsp (25 mL) olive oil
  • 1 pkg (430 g) PC Blue Menu Air Chilled Skinless Boneless Chicken Breasts (about 430 g), cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) freshly ground black pepper
  • 1/2 cup (125 mL) all-purpose flour
  • 2 white onions, chopped
  • 1/4 cup (50 mL) minced ginger root
  • 4 cloves garlic, minced
  • 1 large sweet potato, peeled and cut in chunks
  • 1 carrot, cut in chunks
  • 4 tsp (20 mL) curry powder
  • 1 pkg (900 mL) PC Blue Menu Chicken Broth
  • 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
  • 2 tbsp (25 mL) honey


1. In large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.

2. Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.

3. Stir in spinach and honey; cook until heated through. Serve with brown rice, if desired.

Tip: To easily peel, ginger root, scrape the skin away with tip of a spoon.

Nutritional Information
Per serving: 330 calories, fat 6 g (of which 1.5 g is saturated), sodium 250 mg, carbohydrate 45 g, fibre 6 g, protein 23 g

High in fibre, low in saturated fat, excellent source of Vitamin A, excellent source of Vitamin C, source of iron

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