A delicious and easy mild curry recipe for kids made with chicken and sweet potato.
Hello! It’s Ciara here again from My Fussy Eater. I’m delighted to be back on Super Healthy Kids sharing another quick and easy recipe the whole family can enjoy. This month I’ve focused on dinnertime and the classic chicken curry!
I’ve always been a big fan of curries. Rather than give up one of my favourite meals, I simply adapt my recipes to make them a little more kid-friendly! My recipe for this Chicken & Sweet Potato Curry is still packed full of flavour but mildly spiced at the same time, making it suitable for the whole family.
Tips for Making Tasty Curry
This recipe really is so easy to make and has just a handful of simple everyday ingredients. It requires minimal prep beyond a bit of chopping and pretty much takes care of itself on the stove. That’s my kind of cooking!
The curry consists of coconut milk, making it super creamy but also completely dairy free too. The sweet potatoes provide not only a nutritional boost of fibre and Vitamins A and C.
I used chicken in this recipe. If you want this meal vegetarian, or just change up the protein source, substitute it with canned chickpeas. I often do this and the curry is just as delicious! Remember that the chickpeas are already cooked so you only add them in for the last 5 minutes.
If you really want to make this dish a nutritional powerhouse, then add a bag of fresh spinach during the last few minutes of cooking. It will add a tonne of extra flavour, not to mention protein, iron and lots of other vitamins and minerals.
Chicken & Sweet Potato Curry
- 1 tablespoon olive oil
- 1 medium onion
- 2 clove garlic
- 2 teaspoon garam masala spice
- 1 teaspoon curry powder
- 1 cup coconut milk
- 1 pound chicken breast
- 1 medium sweet potato
- 2 cup brown rice, raw
- Heat the oil in a large pan. Add the onion and fry gently for 2-3 minutes until it starts to soften.
- Add the garlic, garam masala and curry powder and cook for another 2 minutes, stirring continuously.
- Add the coconut milk, chicken breast and sweet potato and mix well. Cover with a lid and simmer for 20 minutes until the chicken has cooked through and the sweet potato is soft.
- Serve immediately with rice.
- Any leftover curry can be kept in an airtight container for up to 2 days or frozen for 3 months.
I like to serve this curry with some chopped fresh coriander on top, a mix of white and brown rice and a few poppadoms too! Naan breads are also super delicious on the side!