Best 7 Sweet Potato Coconut Milk And Banana Curry Rotisserie Chicken Recipes

Sweet potato, coconut milk, banana curry rotisserie chicken is a mouthwatering dish that combines the flavors of sweet potatoes, coconut milk, bananas, and curry with the succulent rotisserie chicken. The coconut milk adds a creamy and rich flavor to the dish, while the bananas add a hint of sweetness. The curry powder adds a warm and aromatic flavor, and the rotisserie chicken provides a savory and tender protein. This dish is a perfect meal for any occasion, whether it's a weeknight dinner or a special gathering.

Let's cook with our recipes!

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN CURRY IN A HURRY

Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

MILD COCONUT CHICKEN CURRY WITH SWEET POTATO

Mild Coconut Chicken Curry with Sweet Potato image

Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

Provided by Emi Goya

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, divided
2 yellow onions, chopped
6 tablespoons mild curry paste (such as Patak's®)
2 large cloves garlic, minced
4 chicken breasts
4 cups water
1 russet potato, chopped
1 sweet potato, diced, or more to taste
2 teaspoons sea salt, divided
1 (14 ounce) can coconut milk
1 carrot, chopped
2 tablespoons ground turmeric
1 ½ tablespoons white sugar
1 tablespoon soy sauce
1 lime, juiced
2 cups cooked jasmine rice

Steps:

Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
Serve curry with a scoop of sweet potatoes on top of jasmine rice.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g

CHICKEN, SWEET POTATO & COCONUT CURRY

Chicken, sweet potato & coconut curry image

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Provided by Lesley Waters

Categories Dinner, Main course

Time 35m

Yield Serves 2 adults and 2 children

Number Of Ingredients 8

Ingredients

1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

Steps:

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN

Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken image

This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes.

Provided by gimme that recipe

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
cayenne, to taste
2 tablespoons vegetable oil
2 cups thinly sliced onions, semicircles
1 cup red bell pepper
1 tablespoon jarred chopped ginger
2 teaspoons jarred minced garlic
2 (15 ounce) cans sweet potatoes, packed in light syrup, drained, and cut into 1/2 inch cubes
1/2 cup chicken broth
3/4 cup water
2 1/2 cups chopped rotisserie chicken chunks
2/3 cup raisins
1 large banana
hot jasmine rice

Steps:

Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
Add oil to pan.
Add onion and wait about 4 minutes until softened.
Add ginger and garlic.
Add bell pepper and wait about another 4 minutes for it to soften.
Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
Add the sweet potatoes, broth and water and bring them to a boil.
With heat at medium-low, add chicken, coconut milk, and raisins.
Simmer for 10 minutes, stirring frequently.
Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
Stir in the bananas and simmer 5 more minutes, stirring frequently.
Serve over the hot rice.

COCONUT CURRY CHICKEN WITH POTATOES

Coconut Curry Chicken With Potatoes image

Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1 medium onion, chopped
1 green pepper, cut in strips
2 garlic cloves, minced
1 1/2 tablespoons curry powder
4 chicken breasts, boned, skinned and cut into 1 in pieces
4 medium potatoes, peeled and diced into 1 in pieces
2 cups coconut milk
salt
2 cups chicken stock, just to cover (can use water, but stock is better)

Steps:

In a large casserole, saute onion in oil until tender.
Add green pepper and garlic, saute for another 2 minutes.
Add curry powder and cook for 1 minute.
Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
Bring to a boil.
Cover and simmer for 30 mins, or until potatoes are tender.

Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8

CURRIED CHICKEN SOUP WITH SWEET POTATOES

Curried Chicken Soup with Sweet Potatoes image

A smooth and savory bowl full of healthy ingredients. Add a dollop of sour cream to each bowl just before serving.

Provided by Dewey cooks

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons coconut oil
2 chicken breasts
2 (14 ounce) cans chicken broth, divided
2 large sweet potatoes, peeled and diced
2 medium onions, chopped
2 large carrots, diced
1 apple, diced
3 stalks celery, chopped
1 bunch fresh cilantro, chopped
3 cloves garlic, chopped
3 tablespoons curry powder
salt and ground black pepper to taste
1 cup water, or as needed
1 (13 ounce) can coconut milk

Steps:

Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
Meanwhile, when chicken is cool enough to handle, dice and set aside.
Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 33.7 g, Cholesterol 17.1 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.8 g, SaturatedFat 11.9 g, Sodium 600.1 mg, Sugar 9.4 g

Tips:

For a creamier curry, use full-fat coconut milk. You can also use a combination of coconut milk and chicken broth for a lighter curry.
If you don't have rotisserie chicken, you can use any cooked chicken you have on hand. Just shred it before adding it to the curry.
Feel free to add other vegetables to the curry, such as carrots, celery, or bell peppers.
Serve the curry over rice, quinoa, or your favorite grain.
Garnish the curry with chopped cilantro or parsley for a pop of color and flavor.

Conclusion:

This sweet potato, coconut milk, and banana curry is a delicious and easy-to-make weeknight meal. It's also a great way to use up leftover rotisserie chicken. The curry is creamy, flavorful, and packed with healthy vegetables. Serve it over rice, quinoa, or your favorite grain for a complete meal.