Chicken and Sweet Potato Curry
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Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry AND it's made in the slow cooker!
Course Soups and Stews
Cuisine Indian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 967kcal
Author Guest Author Michelle De La Certa-Nash - The Complete Savorist

Ingredients

  • Spice blend:
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp ground ginger
  • 1 tsp chili powder (Indian chili powder not Mexican)
  • tsp garam masala
  • 1 tsp turmeric
  • 4 cloves garlic; grated/minced
  • 1-2 tbsp honey to taste
  • ¼ cup cilantro; chopped reserving a bit for garnish
  • 1-15 oz can chicken broth
  • 1-15 oz can crushed tomatoes
  • 2 lbs large 4 small sweet potatoes; cubed (about 1¾ .)
  • 2 lbs chicken thighs boneless/skinless
  • 2 green bell peppers; sliced
  • 1 small onion; sliced
  • 2 cups peas frozen

Instructions

  • Directions:
  • 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.

Nutrition

Calories: 967kcal | Carbohydrates: 128g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 162mg | Potassium: 902mg | Fiber: 8g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 54.5mg | Calcium: 71mg | Iron: 4.4mg