Coconut Curried Chicken and Sweet Potatoes
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.