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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.

Written by Stephanie Wolf

Stephanie Wolf

An Atlanta native, Stephanie Wolf has performed professionally with the Minnesota Ballet, James Sewell Ballet, the Metropolitan Opera, and Wonderbound (formerly Ballet Nouveau Colorado). She has a BA in Liberal Studies from St. Mary’s College of California. Her writing has been published in national and regional media outlets, including Dance Informa, Indianapolis Star, and the Twin Cities Daily Planet. Currently, Stephanie lives in Denver, where she is a public radio producer and reporter. She loves bluegrass, cooking, Netflix, and owls.