curried chicken and sweet potato stew

Curried Chicken and Sweet Potato Stew

An easy and delicious meal perfect for dinner any day of the week. Plus, it is great to freeze for a quick healthy meal at a later date.
Course Main
Author Kerrie @ Family Food and Travel


  • 3 large chicken breasts cubed
  • 2 tbsp olive oil
  • 1 tbsp medium curry powder
  • 1 tbsp Club House garlic plus or 1 tsp minced fresh garlic + ½ tsp black pepper
  • 1 large leek thinly sliced can use a large onion
  • 2 cups sliced celery
  • ¼ cup white wine
  • 4 cups cubed sweet potato
  • 5 cups chicken stock
  • 1.5 cups basmati or brown rice cooked
  • 2 cups chopped kale or swiss chard, or spinach


  1. In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with garlic plus and curry powder and sear until golden brown and cooked through, about 7 minutes per side. Set aside.
  2. Meanwhile, cook rice in a rice cooker or pot until just slightly under-cooked
  3. Add leek, celery and white wine and cook until tender, about 4 minutes. Add sweet potatoes, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
  4. Add chicken, kale and cook another 5 minutes (until kale is tender). Add rice just before serving.