Chicken and Sweet Potato Curry

This recipe is based on a dish my dear friend Joanna made me 6 years ago. It is gluten free and dairy free! Served over rice, this flavorful curry is ultimate comfort food.

  • 3 chicken breasts – trimmed of fat and sliced into bite sized pieces
  • 2 sweet potatoes – medium sized – peeled and diced into 1/2 inch cubes
  • 1 can diced tomatoes
  • 1 can unsweetened coconut milk
  • 3 Tbsp. curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp. brown sugar
  • 1 Tbsp. olive oil

Slice sweet potatoes into 1/2 inch cubes. Slice chicken breasts into bite sized pieces. Add 1 Tbsp. olive oil into large skillet and heat on medium. Add sweet potato and chicken to pan. Mix all seasonings and sprinkle evenly over chicken and potatoes. Stir lightly until chicken appears cooked on all sides and sweet potato begins to soften. (Don’t worry about making sure your chicken is cooked through. It will finish cooking after liquids are added.)

Add can of diced tomatoes and can of unsweetened coconut milk. (Shake your can of coconut milk vigorously before opening so it’s nice and smooth.) Give it a stir. Cover and leave on low heat for 20 minutes. Uncover and let sauce reduce for 10 minutes on low heat.

TASTE IT! You might want to add more salt, brown sugar, or curry.

Serve over steamed rice of your choosing. I used basmati rice, prepared to package directions.

***Serves 4-6 or 2 people for three meals each for meal prep!

Wine Pairing Suggestion

White – Bota Box Nighthawk Gold

Red – Menage a Trois Rouge

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