Description
This quick curry highlights the flavor of sweet potatoes and coconut milk. It can easily be converted to a vegetarian or vegan option by leaving out the chicken.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 medium onion (diced)
- 1 lb boneless skinless chicken (cut into ¾ inch cubes)
- 2 medium sweet potatoes (peeled and diced into ½ inch cubes)
- 1 Tbsp minced or crushed ginger
- 1 Tbsp diced garlic
- 1 tsp cumin
- 2 Tbsp curry powder
- 1 Tbsp garam masala
- 1 –15 oz can tomato sauce
- 1 –15 oz can coconut milk (not cream of coconut or coconut water)
- 1 tsp salt
Instructions
- Sauté in a large skillet or Dutch oven, over medium-high heat: 1 tablespoon vegetable oil; 1 medium onion, diced; 1 lb boneless, skinless chicken, cut into ¾ inch cubes
- When onions are tender and chicken is partially cooked add: 2 medium sweet potatoes, peeled and diced into ½ inch cubes
- Once sweet potatoes are half in cooked (beginning to get tender), add:1 Tbsp minced or crushed ginger, 1 Tbsp diced garlic, 1 tsp cumin, 2 Tbsp curry powder, 1 Tbsp garam masala
- Stir briefly to combine and allow them to become aromatic in the oil, then add: 1 -15 oz can tomato sauce,
- Stir to combine, reduce heat and allow to simmer for 10-15 minutes, until chicken and sweet potatoes are very tender.
- minutes before serving stir in: 1 – 15 oz can coconut milk (not cream of coconut or coconut water), Salt, to taste
- Serve with rice and Better Than Take Out Naan.
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 3.9
- Fat: 15
- Carbohydrates: 14
- Protein: 15.5
- Cholesterol: 41
Keywords: easy sweet potato curry, chicken curry
