Chicken and Sweet Potato Curry

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President's Choice


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

¼ tsp (1 mL) salt

1/8 tsp (0.5 mL) freshly ground black pepper

½ cup (125 mL) all-purpose flour

2 white onions, chopped

¼ 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

Chicken and Sweet Potato Curry

This family-friendly curry has a perfect mix of sweetness and spice. Make it milder by using mild curry powder, spicier by using hot. PC Frozen Brown Rice makes a perfect accompaniment.

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

Serves: 6
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 40 minutes

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


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.

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.

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

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