A Simple Curry

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Coconut Curried Chicken and Sweet Potatoes

It's an aesthetically pleasing dish in which the spice can be modified to a desired heat.

I love this dish! It’s delicious, healthy, and quick, yet can give the impression that one has been slaving away in the kitchen for hours.

Here’s what you’ll need:

-boneless, skinless chicken breasts, cubed

-2 medium sweet potatoes, peeled and cubed

-1/2 purple onion, diced

-1 cup of golden raisins

-1/4 cup of sliced green onions

-1 14 oz can of coconut milk (I like to get the lite version at Trader Joe’s)

-2 1/2 tsp curry powder

-1/2 tsp crushed red pepper (amp up amount for more heat)

-1/2 tsp sea salt

-2 tbsp olive oil

-cilantro, cleaned and diced

-brown basmati or jasmine rice for serving

How to make it:

Now that you have assembled all of the ingredients that you need (*I always recommend to have everything prepped and ready to go in order to enable and smooth and stress-free cooking process), heat 1 tbsp. olive oil in a large pan over medium-high heat. Pat chicken with a paper towel to soak up excess moisture. Season with salt and pepper; saute for 5 to 7 minutes. Remove and cover. Add remaining oil to the pan. Saute onions for 3 to 5 minutes. Sprinkle in spices and salt. Add potatoes and coconut milk; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes – or until the potatoes start to get tender. Add chicken and simmer another 5 minutes. Serve over brown basmati rice and top with cilantro.

Enjoyed this curry with a delicious, organic South African red called Luzon Verde. Initially, it was bought because I liked the bottle. But, it turned out to be a great wine.

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