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Chicken Sweet Potato Curry
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Chicken Sweet Potato Curry

45 Minutes
30 Min Prep
45 Min Cook
Healthy Living
Make a weeknight-quick skillet dish with our Chicken Sweet Potato Curry. Chicken Sweet Potato Curry is a tasty dish that's ready to eat in just 45 minutes.
What You Need
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6 servings
Original recipe yields 6 servings
1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 clove garlic, minced
1 Tbsp. oil
1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch chunks
2 cups small cauliflower florets
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-3/4 oz.) reduced-sodium condensed cream of celery soup
1 Tbsp. curry powder
2 cups instant brown rice, uncooked
1 cup frozen peas, thawed
1/4 cup PLANTERS Cashew Halves with Pieces
1/4 cup raisins
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Let's Make It
1
Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 3 to 4 min. or until chicken is no longer pink.
2
Add potatoes, cauliflower, tomatoes, soup and curry powder; mix well. Bring to boil; cover. Simmer on medium heat 15 min. or until chicken is done and vegetables are tender.
3
Stir in rice and peas. Return to boil; cover. Simmer on low heat 5 min. Remove from heat. Let stand 5 min. Sprinkle with nuts and raisins.
Kitchen Tips
Make it Your Own
Curry powder can be mild, medium or hot. Additional curry powder can be added to suit your personal preference.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 460mg
20%
Total Carbohydrates 57g
21%
Dietary Fibers 7g
25%
Sugars 14g
28%
Protein 32g
64%
Vitamin A
210%
Vitamin C
35%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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