Show Subscription Form




Curry Chicken Tenderloin with Sweet Potatoes Recipe
Curry Chicken Tenderloin with Sweet Potatoes Recipe photo by Taste of Home

Curry Chicken Tenderloin with Sweet Potatoes Recipe

Read Reviews (2)
4.5 2
Publisher Photo
Gloria Bradley writes from Naperville, Illinois, "What I love about this recipe is the luscious, fragrant sauce and the addition of sweet potatoes, which are a favorite of mine."
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 3 servings

Ingredients

  • 3/4 pound chicken tenderloins, cut into 1-inch cubes
  • 1 small green pepper, cut into thin strips
  • 2 shallots, thinly sliced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1-1/3 cups chicken broth
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium sweet potato, peeled and cut into 1-inch pieces
  • 3/4 cup light coconut milk
  • Chopped peanuts and flaked coconut, optional
  • Hot cooked rice, optional

Nutritional Facts

1-1/3 cups (prepared with reduced-sodium broth; calculated without peanuts, coconut and rice) equals 317 calories, 13 g fat (6 g saturated fat), 67 mg cholesterol, 355 mg sodium, 20 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. In a large skillet, saute the chicken, green pepper, shallots, ginger, curry and garlic in oil until chicken is no longer pink. Stir in the broth, lime juice, sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened.
  2. Add sweet potato and coconut milk; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. If desired, sprinkle with peanuts and coconut and serve with rice. Yield: 3 servings.
Originally published as Curry Chicken Tenderloin with Sweet Potatoes in Cooking for 2 Winter 2008, p31

Nutritional Facts

1-1/3 cups (prepared with reduced-sodium broth; calculated without peanuts, coconut and rice) equals 317 calories, 13 g fat (6 g saturated fat), 67 mg cholesterol, 355 mg sodium, 20 g carbohydrate, 2 g fiber, 29 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Curry Chicken Tenderloin with Sweet Potatoes(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 1, 2011

With a few changes to accommodate our taste this is a great recipe. I used cubed chicken breast, red pepper (because on the first try the green pepper turned grey) 1 Tablespoons of curry powder (because we love curry) 1 14oz can sweet potatoes well rinsed and drained and chopped cilantro in place of the coconut. Before adding the sweet potato and coconut milk I thickened the sauce with 2 teaspoons of cornstarch because I wanted a thicker consistency. Served with short grained ride it was delicious! Thank you.

MY REVIEW
Reviewed May. 31, 2008

Takes a little more effort than most recipes we like, but the results are well worth it! Even better as leftovers the next day.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT