Curried Chicken with Sweet Potatoes & Snap Peas

Curried Chicken with Sweet Potatoes & Snap Peas

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From: Diabetic Living Magazine, Summer 2018

A slow cooker makes easy work of this colorful coconut curry dinner-but don't just toss everything in at once! Reserving the bell peppers and snap peas until the end keeps the vegetables crisp.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups cubed peeled sweet potatoes
  • 1 cup chopped onion
  • 2 tablespoons curry powder
  • 2 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 2 pounds bone-in, skinless chicken thighs (4 thighs)
  • ½ teaspoon kosher salt
  • 2 teaspoons olive oil
  • 1 cup chopped red or orange bell pepper
  • 1 cup sugar snap peas, halved
  • 1 (14 ounce) can unsweetened light coconut milk
  • ¼ cup fresh cilantro
  • 1 lime, cut into 4 wedges

Preparation

  • Prep

  • Ready In

  1. Combine sweet potatoes, onion, curry powder, ginger, and garlic in a 4- to 5-qt. slow cooker. Sprinkle chicken with salt and add to the slow cooker. Drizzle with oil. Cover and cook on High until the chicken registers at least 165°F on an instant-read thermometer, 3 to 3½ hours.
  2. Add bell pepper, snap peas, and coconut milk to the slow cooker. Cover and cook on High until heated through, about 10 minutes more. Top with cilantro and serve with lime wedges.
  • Equipment: 4- to 5-qt. slow cooker

Nutrition information

  • Serving size: 1 thigh + 1¼ cups vegetables
  • Per serving: 359 calories; 13 g fat(8 g sat); 7 g fiber; 35 g carbohydrates; 24 g protein; 80 mg cholesterol; 8 g sugars; 347 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 vegetable, 1½ fat, 1½ starch

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