Entrée

Curried Chicken with Sweet Potatoes

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prep time

10 min

total time

30 min

makes

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photo by:

kraft

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what you need

8 boneless skinless chicken thighs, cut into 1-1/2-inch pieces

1 clove garlic, minced

1 Tbsp. oil

2 medium sweet potatoes, peeled, cut into 1/2-inch chunks

2 cups small cauliflower florets

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1 can (10 fl oz/284 mL) condensed cream of celery soup

1 Tbsp. curry powder

1-1/2 cups instant white rice, uncooked

1 cup frozen peas, thawed

1/4 cup raisins

1/4 cup cashews

make it

COOK and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through.

ADD sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well. Bring to boil. Reduce heat to medium; cover and cook 10 min. or until vegetables are tender.

REMOVE from heat. Stir in rice and peas. Cover and let stand 5 min. Sprinkle with raisins and cashews.

kraft kitchens tips

Make it Your Own

Curry powder can be mild, medium or hot. Additional curry powder can be added to suit your personal preference.

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rating

was not all that impressed, perhaps because I cut the recipe in half, found it didn't have enough flavour
posted by gwiggles | on 2/22/2012

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My kids inhaled this without a single complaint - even my son who doesn't like peas! I left the skin on my sweet potatoes and used brown instant rice for extra nutrition. Awesome!
posted by mbrigden | on 6/21/2011

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Loved this recipe & it was so easy. My 11 year old son said it was a "keeper"!
posted by julie.honecker | on 9/30/2010

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It felt that there are too much of vegetables. Though the taste was good. Next time i'd chop sweet potato in smaller pieces and put less of them. Or maybe more of rice...
posted by moonshine_ru | on 4/19/2010

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I was amazed at how simple this recipe is, yet so good! Even though I had to debone and skin my chicken thighs, it still went together really quickly. And it's so easy to substitute and make it my own. Like a previous commenter, I added celery and onions. I also used more garlic than called for. I didn't have frozen peas, so I stirred in a drained can of green beans at the end for color. My husband loves it and can hardly wait to finish the leftovers tomorrow!
posted by a cook | on 10/20/2009

rating

this made a huge batch - it was sooo good, not that strong of a curry flavor so I think next time I would add an extra Tbsp. I had left over veggies from a fondu so I also added mushrooms and celery.
posted by a cook | on 1/5/2009

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Every one enjoyed this, my son even put the left overs in a tortilla wrap and had for lunch.
posted by kamann | on 3/2/2008

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Scrumptious! Even my two-year-old enjoyed this one. Bonus: even better on day two for leftovers.
posted by a cook | on 2/13/2008

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This dish was a total 10! I'm normally not a huge fan of curry but this had the perfect hint of it. I added some couscous and a little chicken stock to compensate for the added grains. I would definitely make this meal again.
posted by eswebber | on 1/5/2008

rating

This recipe was easy to assemble and very tasty. I used broccoli and cream of broccoli soup instead of the cauliflower and cream of celery because I had it on hand but I think these substitutions did not make a significant difference to the taste.
posted by pr3334 | on 8/28/2007