Chicken & Sweet Potato Curry

Sorry for the lack of posts lately.  It’s not that I haven’t been cooking (and obviously eating), just haven’t had a lot of time to post.

But here is a meal that is definitely worth trying.  A modification of the Shrimp & Bok Choy dish I love so much, this one uses another thing I love: sweet potatoes!

Chicken & Sweet Potato Curry

(makes 3 servings – makes great leftovers for lunch!)

6 oz. chicken breast, cut into 1 inch cubes
1 cup yellow onion, diced
1 small sweet potato, cut into 1 inch cubes
1 can lite coconut milk
1/2 cup water
1 cup bamboo shoots (optional)
1 tbsp sambal oelek
2 tsp curry powder (mild, medium or hot depending on your preference)
2 tsp. olive oil

1. In a saucepan with steamer basket, steam the cubed sweet potato for 6-7 minutes or until cooked though.

1.   In a large skillet, heat 1 tsp of olive oil over medium heat.  Season chicken with salt and pepper.  Place chicken in the pan.  Cook 3 minutes on one side before turning over.  Continue until chicken is browned but not fully cooked, about 6 – 7 minutes.  Remove from pan and place to the side.

2. Add remaining olive oil to the pan.  Add the onions with the Sambal Oelek & curry powder.  Saute for 3 – 4 minutes or until softened.  Toss in bamboo shoots, if using, and cook for another 3 minutes.

3. Pour in coconut milk and the 1/2 cup of water, scraping the bottom of the pan to remove anything that has stuck to the bottom.  Add in the cooked sweet potato.   Cover and let come to a boil until reducing the heat and letting simmer for at least 10 minutes.  Right before serving, add chicken and cook another 3-4 minutes.  Season with salt & pepper to taste.

4.  Serve over your choice of noodles, rice or steam veggies (broccoli is great!).


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