Crock Pot Orange Curry Chicken with Sweet Potato Pilaf
Embark on a flavor-packed culinary journey with this Crock Pot Orange Curry Chicken with Sweet Potato Pilaf—a comforting, tropical-inspired dish perfect for weeknight dinners or special occasions. Tender boneless chicken thighs are slow-cooked in a rich blend of creamy coconut milk, freshly squeezed orange juice, fragrant yellow curry powder, and a touch of honey for a delightful balance of sweetness and spice. Paired with a warm, cinnamon-infused sweet potato pilaf made with jasmine rice, this recipe delivers a hearty, wholesome meal with layers of vibrant flavor in every bite. The ease of crock-pot cooking combined with the irresistible aroma of ginger, garlic, and turmeric will make your kitchen smell like paradise. Serve with a sprinkle of fresh cilantro for a refreshing finish, and savor this gluten-free, family-friendly dish that’s as nutritious as it is delicious. Perfectly sized for four servings, this recipe is an effortless way to bring globally inspired flavors to your table!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup orange juice (freshly squeezed preferred)
- 1 cup coconut milk (unsweetened)
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 2 tablespoons honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and diced small
- 1 cup jasmine or basmati rice
- 2 cups chicken stock
- 1 stick cinnamon stick
- 1 teaspoon salt
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Place the boneless, skinless chicken thighs into the crock pot and season lightly with salt.
In a medium bowl, whisk together orange juice, coconut milk, yellow curry powder, ground turmeric, honey, soy sauce, minced garlic, and grated ginger. Pour the mixture over the chicken.
Set the crock pot to cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and infused with the curry sauce.
About 45 minutes before the chicken is ready, prepare the sweet potato pilaf.
Heat olive oil in a medium saucepan over medium heat. Add the diced sweet potatoes and cook for 5 minutes, stirring frequently.
Add the rice to the pan and toast for 1-2 minutes, until lightly fragrant.
Pour in the chicken stock and add the cinnamon stick and salt. Stir well, bring to a boil, then lower the heat to a simmer. Cover and cook for about 15-18 minutes, or until the rice and sweet potatoes are tender and the liquid is absorbed.
Once done, remove the cinnamon stick and fluff the pilaf with a fork.
To serve, plate the sweet potato pilaf with a portion of the orange curry chicken on top. Spoon some of the curry sauce from the crock pot over the dish.
Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 18.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
