sweet potato and chicken curry

This recipe is intended for a slow-cooker. As I don't have a crock pot, I cook it in a traditional pot over the stove and leave it to simmer for a bit afterwards. It uses curry powder but it not spicy and includes a natural sweetness due to the vegetables and the coconut milk. The vegetables can be substituted or supplemented with pumpkin and potatoes.

adapted from The $5 Dinner Mom's One Dish Dinners

1 can coconut milk (15 oz or approximately 2 cups)
1 Tbsp curry powder
1 ½ lbs chicken breasts, cubed
salt and pepper, to taste
3 medium sweet potatoes, peeled and cubed
6 carrots, peeled and cut into 2 inch pieces
1 small onion, chopped

WHISK the coconut milk and curry powder in the base of a medium pot. Add chicken, sweet potatoes, and carrots.

BRING mixture to a boil over medium heat.

REDUCE heat to low and simmer until vegetables are softened and chicken is cooked through.



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