Chicken Sweet Potato Curry
Servings 6 servings
Calories 594kcal
Ingredients
- 2 tbsp oil
- 1 med brown onion *cut into 1/4's & then strips, about 1 1/2 cups
- 2 med sweet potatoes *diced about 2 1/2 cups
- 3-4 med tomatoes *diced about 2 cups
- 3-4 lg garlic cloves *diced or crushed
- 1- 1 1/4 lb chicken thighs *cubed
- 1 1/2 tbsp garam masala
- 1 tsp curry
- 1/2 tsp cumin
- 2 tsp salt
- 1 13-14 oz can coconut milk
- juice of 1 lime *about 1 tbsp
- 1/2 bunch cilantro *roughly diced
- 1 tbsp flour *optional to thicken, see notes above for gluten free options
Instructions
- Peel and dice potatoes-set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
- Heat a dutch oven or med sized soup pan over med-high heat. Add oil and sauté onion until sweating, about 2 mins. Add diced potatoes, sauté for another 2-3 minutes. Add tomatoes, chicken, garlic, spices, salt, coconut milk and lime juice. Bring to a slow simmer stirring occasionally, about 5 mins. Cover and reduce heat to med-low. Simmer for 20- 25 mins stirring occasionally.
- Add cilantro the last 5 mins cooking and at this time make a slurry with flour and a small amount of curry liquid. Stir into curry and simmer for about 3 mins. (Flour step is optional as a means to thicken curry.)
- Serve over rice, quinoa or by itself.
Notes
*Please use as many organic ingredients as possible.* Inspired by Jessica in the Kitchen.
Nutrition
Calories: 594kcal | Carbohydrates: 18g | Protein: 32g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 169mg | Sodium: 285mg | Potassium: 871mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6935IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg