Chicken and Sweet Potato Curry—Richly spiced curry of dark meat chicken and sweet potatoes.
Today’s post is found over on Bowl Me Over. I’ve had the opportunity to guest blog over on Debra’s site. She has such a delicious blog with so many recipes you’re bound to love. Head on over to that delicious site to read about this dish that my daughter couldn’t stop eating; Chicken and sweet potato curry.
Here’s the recipe
Chicken and Sweet Potato Curry
- Spice blend:
- 1 tsp . cumin
- 1/2 tsp . coriander
- 1/4 tsp . ground ginger
- 1 tsp . chili powder (Indian, not Mexican)
- 1 1/2 tsp . garam masala
- 1 tsp . turmeric
- 4 cloves garlic; grated/minced
- 1-2 tbsp . honey (to taste)
- 1/4 c cilantro; chopped (reserving a bit for garnish)
- 1-15 oz . can chicken broth
- 1-15 oz . can crushed tomatoes
- 2 large , 4 small sweet potatoes; cubed (about 1 3/4 lbs.)
- 2 lbs . chicken thighs (boneless/skinless)
- 2 green bell peppers; sliced
- 1 small onion; sliced
- 2 cups peas (frozen)
Add the chicken, onions, sweet potatoes, and bell peppers to the slow cooker.
In a small bowl, add all the dried seasonings, garlic and whisk in the chicken broth until the spices are well blended.
Add the crushed tomatoes to the spiced broth and mix well.
Add the honey and cilantro, and once blended, pour over the chicken and vegetables in the slow cooker.
Place the lid and cook on low for 4-6 hours or until the chicken has been cooked through and the sweet potatoes are tender.
The last 20 minutes of cooking, add the frozen peas, mix well, replace the lid and allow them to heat through.
Garnish with the reserved bit of cilantro.
Note: I wanted it slightly thicker, less soupy, so the last hour or so of cooking, I removed the lid to allow the liquid to evaporate a bit. This is a matter of personal choice.