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Creamy Chicken with Sweet Potato

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  Oil 3 Tablespoon
  Chicken thighs 8
  Plain flour 3 Tablespoon
  Onions 2 , sliced
  Mild curry powder 1 Tablespoon
  Brown mustard seeds 1 Teaspoon
  Dry white wine 8 Fluid Ounce (250 Milliliter)
  Chicken stock 8 Fluid Ounce (250 Milliliter)
  Canned tomatoes 14 Ounce, chopped (440 Gram)
  Sweet potato 1 Pound, cut into 1 inch cubes (500 Gram)
  Garlic 2 Clove (10 gm), crushed
  Finely chopped fresh basil 3 Tablespoon
  Mayonnaise 2 Tablespoon
  Sour cream 2 Tablespoon

1. Heat oil in large saucepan. Toss chicken pieces in flour. Add to pan and cook over medium heat until browned. Remove from pan and drain on absorbent paper. Set aside and keep warm.
2. Add onions to pan, cook over low heat for 5 minutes or until soft. Stir in curry powder and mustard seeds, cook for 2 minutes stirring continually. Stir in wine, chicken stock and tomatoes, bring to boil, then reduce heat.
3. Return chicken to saucepan and add sweet potato. Simmer, covered, for about 30 minutes or until chicken is cooked and potato is tender. Combine garlic, basil, mayonnaise and sour cream in small bowl. Add to saucepan, stirring over low heat until just warmed through. Season to taste.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2476 Calories from Fat 921

% Daily Value*

Total Fat 104 g159.3%

Saturated Fat 18.6 g93.1%

Trans Fat 0.6 g

Cholesterol 502.3 mg167.4%

Sodium 1868.7 mg77.9%

Total Carbohydrates 212 g70.5%

Dietary Fiber 32.8 g131.2%

Sugars 38.3 g

Protein 138 g277%

Vitamin A 1403.7% Vitamin C 135.6%

Calcium 62.5% Iron 120.1%

*Based on a 2000 Calorie diet

Creamy Chicken With Sweet Potato Recipe