Chicken Sweet Potato Curry
A simple 30-minute gluten-free and dairy-free Chicken Sweet Potato Curry
Servings: 4
Equipment
- measuring cups and spoons
Ingredients
- 1 Tablespoon Coconut Oil can substitute canola oil
- 1 Onion diced
- 1 teaspoon Turmeric
- 1 1/2 lbs. Chicken Breast diced
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 2 Sweet Potatoes peeled and diced
- 3/4 cup Water
- 1 teaspoon Chili Garlic Sauce if you like spice, add 2 teaspoons
- 1 teaspoon Ginger
- 1 Tablespoon Red Curry Paste
- 1 - 13.5- ounce can Coconut Milk
Garnish:
- Cilantro
- Peanuts
- Lime
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and saute for 1 minute. Add chicken, turmeric, salt, and pepper and cook until chicken is no longer pink about 8 minutes.
- Add sweet potatoes and saute for several minutes. Add water, cover, and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness.
- Add chili garlic sauce, ginger, red curry paste, and stir. Pour in coconut milk. Check for seasonings and add more salt and pepper, if needed.
- Ladle into bowls and top with cilantro, peanuts, and fresh lime, if so desired.
- Serve it alone or on top of basmati rice.
Nutrition
Calories: 300kcal | Carbohydrates: 17g | Protein: 37g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 879mg | Potassium: 901mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9865IU | Vitamin C: 5.9mg | Calcium: 40mg | Iron: 1.4mg
