Nov 22

Sweet Potato Chicken Curry

A Food Memory For Which You Are Thankful: In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the accompanying healthy recipe.

Back in the days of undergrad and living with my best friends, we used to make food in bulk to feed ourselves through the week. We turned the living room area into a study hovel of sorts so we’d have someplace to vulture over the food as it was being cooked/prepared..

We had the downstairs futon decked out in blankets and pillows to prevent our backs from snapping in the other direction (said futon had a funny dip in it), and would sit our laptops side by side on the coffee table while we sardined on the couch. This was where Rey and I would put Supernatural in the background and fangirl over Jensen Ackles while going over the Krebs cycle and the difference between citrate and isocitrate structures while Nadia read fanfics. Jun wouldn’t join us because he had a Mac and we all had Dells (really, it’s just that he liked his bed more).

We've even had discussions on what vegetable we'd be. :O

We’ve even had discussions on what vegetable we’d be. :O I’m the butternut squash, Nadia’s a mushroom (not pictured), Rey’s asparagus, and Jun is bokchoy (not pictured).

Presently, we are scattered across the country in 3 different time zones, and it’s been a long time since we’ve been able to all get together to hang out. These are the times I miss the most.

They are in part responsible for why I don’t think I can really live with anyone else anymore, because when you have that perfect of a living situation, the only way to go from there is, unfortunately, down.

When I first met you, I thought you were nice. Now that I know you, I think you’re even nicer, which is a little scary and shouldn’t be possible. But you’re also snarky, which I’m glad for, or we couldn’t be friends.

Living with Jun (and later on moving in with Rey & Nadia) is actually where I first started learning how to cook (at long last). After being fueled by 500+ Nature Valley Oats & Honey granola bars, 300+ Nature Valley Fruit & Nut bars, and green tea , during the hell that was organic chemistry ruining my sophomore year (I’m unfortunately really not kidding about those amounts; if you were truly what you ate, I would’ve been a granola bar), I decided that enough was enough. and started learning from my roommates.

One of our favorite things to make was curry “with a whole ton of stuff in it.” Mostly, we’d throw in potatoes, carrots and onions, and for the sake of convenience, we’d use a cube of those curry blocks. I’m changing it up today to make it healthier! (We started on our healthy-food crusade in the latter part of our junior year.)

Sweet Potato Chicken Curry

Sweet Potato Chicken Curry


  • 2 tsp panang curry paste
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, chopped
  • 1 tsp coconut oil
  • 1 bag frozen mixed veggies
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/4 cups chicken stock
  • 1 1/2 cups coconut milk
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper


  1. Cook rice (either in rice cooker or over the stove). While it’s cooking, heat up coconut oil in a pan and add the diced onions. Cook for 2-3 minutes.
  2. Add garlic, curry paste, and all the spices, giving it a good couple stirs.
  3. Add coconut milk, chicken, sweet potatoes and all other veggies. Let it simmer for 30-45 minutes, stirring occasionally. Add more spices if desired.
  4. Serve atop a bowl of brown rice!

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  1. genevieve @ gratitude & greens

    Oooo, I love curry! Curry is so great for busy evenings (and for cleaning out the fridge) because you can pretty much toss whatever vegetables you want in it and it’ll still taste amazing. I’m glad you’ve moved on from the granola phase and are no longer a granola bar 😛
    genevieve @ gratitude & greens recently posted…Recipe Redux: Gluten-Free Spiced Caramel Apple + Pear Crêpe CakeMy Profile

    1. Farrah

      Agreed! 😀 I love how versatile and easy it is! :]

      I’m also extremely overjoyed that I’m no longer a granola bar! :]

  2. Cindys Recipes and Writings

    what a great way to learn about each other’s food cultures, too!
    Cindys Recipes and Writings recently posted…Ground Turkey and Noodle Soup #RecipeReDuxMy Profile

    1. Farrah

      Agreed! 😀 I’ve been enjoying reading about everyone’s favorite food memories! :]

  3. Regan @ The Healthy Aperture Blog

    Great story!! Love that after a small army’s worth of granola bars, this is what you finally learned to make 🙂
    Regan @ The Healthy Aperture Blog recently posted…[The Recipe ReDux] Gluten-free Classic Chocolate Pound CakeMy Profile

    1. Farrah

      hahaha, I had to make it a drastic change from a granola bar! 😛 To this day, I still can’t look at one of those granola bars without being reminded of organic chemistry and green tea (my drink of choice back in the day, so at least there was that…)!

  4. jess meddows

    Curries are such a fantastic way to cook. Healthy, tasty, and most importantly, they are super filling and you can do them easily on a college budget. Great recipe, Farrah! 🙂
    jess meddows recently posted…Butter Chicken Roti TorontoMy Profile

    1. Farrah

      Thank you! :] I definitely love the super filling part! 😛 Makes it so I don’t have to make quiteee as much food!

  5. Sarah

    My mom will love this!
    Sarah recently posted…Moroccan Turkey Stew – Thanksgiving #SundaySupper leftoversMy Profile

    1. Farrah

      Yay! I hope so! 😀

  6. Rebecca @ Strength and Sunshine

    This is a beautiful curry! Yummmmm!
    Rebecca @ Strength and Sunshine recently posted…Power Monday #65 Yoga Is A FeelingMy Profile

    1. Farrah

      Thanks! :D!

  7. Rebecca

    You had me @ sweet potatoes, then at curry….and well, this looks like magic! thanks for sharing
    Rebecca recently posted…Weekly Challenge Series #12-Gratitude x 100My Profile

    1. Farrah

      I hope you like it! :D! Thanks for stopping by! :]

  8. Sonali- The Foodie Physician

    I absolutely love panang curry but I’ve never made it at home. Your recipe looks and sounds amazing! Reading about you studying the Krebs cycle made me laugh and it brought back some many memories from school. I’m so glad I learned it, I use almost evert day in the ER, LOL!
    Sonali- The Foodie Physician recently posted…Recipe Resuscitation: Spaghetti Squash LasagnaMy Profile

    1. Farrah

      Thank you! 😀

      Oh, most definitely! The only thing I find that I use even more than that is organic chemistry. Whatta gamechanger that course was! (hah. ._. I honestly think that course is in there only to see how much people are willing to suffer to get to where they want to be in life. :'( )

      1. Sonali- The Foodie Physician

        Haha, so true!! I don’t know what was going on when I wrote that first comment, so many typos!!! Oops 🙂
        Sonali- The Foodie Physician recently posted…Recipe Resuscitation: Spaghetti Squash LasagnaMy Profile

        1. Farrah

          No worries! I could still understand you! ;P

  9. Lisa @ Healthy Nibbles & Bits

    What a sweet story! Curry just sounds like the perfect winter comfort food for me!
    Lisa @ Healthy Nibbles & Bits recently posted…Vegetable Hand Rolls (Temaki)My Profile

    1. Farrah

      Agreed! 😀 I’m almost out, so I may need to make another batch of some kind of curry soon! 😛

  10. Stephanie

    Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
    Stephanie recently posted…The Truth about Marriage during the HolidaysMy Profile

    1. Farrah

      Thank you! :] I definitely will!

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