Easy Chicken Curry Stuffed Sweet Potatoes

Name: Easy Chicken Curry Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 4 medium sweet potatoes (about 8 ounces each); 0.5 cup Madras curry sauce; 1.5 cups chopped cooked cauliflower; 8 ounces chopped cooked chicken, warmed; 4 teaspoons chopped fresh cilantro

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When dinner needs to feel comforting without creating a sink full of dishes, this simple recipe is a lovely option. The potatoes cook right in the microwave, and the warm filling comes together with just a few familiar ingredients.

Submitted by
Angela @angelawinston

Easy Chicken Curry Stuffed Sweet Potatoes

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

These stuffed sweet potatoes bring together gently sweet, savory, and warmly spiced flavors in one inviting meal. The curry sauce adds richness without making the dish complicated.

Each soft sweet potato holds tender cauliflower and warm pieces of cooked chicken. Fresh cilantro adds a bright finish that balances the creamy potato and flavorful curry sauce.

This recipe works especially well for busy evenings when you want a filling family dinner with minimal assembly. It is also a practical way to turn cooked chicken and cauliflower into a fresh meal.

Easy Chicken Curry Stuffed Sweet Potatoes

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS 1 people

Ingredients

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4 medium sweet potatoes (about 8 ounces each)
0.5 cup Madras curry sauce
1.5 cups chopped cooked cauliflower
8 ounces chopped cooked chicken, warmed
4 teaspoons chopped fresh cilantro

Directions

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1 Prick each sweet potato in several places with a fork. Arrange the potatoes in the microwave and cook on Medium for about 20 minutes, turning them once or twice, until they feel soft throughout. For an oven method, bake them at 425 degrees F for 45 minutes to 1 hour, or until tender. Move the cooked potatoes to a clean cutting board and allow them to cool slightly.

2 Use a kitchen towel to hold each warm potato safely. Slice it lengthwise without cutting completely through the bottom, then gently press both ends toward the center so the inside opens.

3 Divide the 0.5 cup Madras curry sauce, 1.5 cups chopped cooked cauliflower, and 8 ounces warmed chopped cooked chicken among the four potatoes. Finish each serving with 1 teaspoon of the chopped fresh cilantro and serve while warm.

Chef's Note

Turn the potatoes during microwaving so they soften more evenly.

Warm the cooked chicken before assembling so the finished filling is heated throughout.

Open each potato carefully because steam may escape from the center.

Store leftovers promptly in a covered container in the refrigerator and reheat until thoroughly hot.

Nutrition Facts

Serving: 1 serving

Calories: 600kcal

Protein: 20g

Carbs: 75g

Fat: 25g

Sugar: 10g

Fiber: 5g

Sodium: 500mg

Cholesterol: 50mg

Potassium: 250mg

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RECIPE SUBMITTED BY

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Angela Winston

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The Story Behind This Dish