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Curry Chicken Tenderloin with Sweet Potatoes

 Curry Chicken Tenderloin with Sweet Potatoes
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."
3 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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.
  • Add sweet potato and coconut milk; bring to a boil. Reduce heat;

2 of 2

Curry Chicken Tenderloin with Sweet Potatoes (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.