Saturday, May 8, 2010

Coconut Curried Chicken with Sweet Potatoes

This is a yummy and super easy Indian dish, enjoy!

2 tablespoons olive oil
1 pound chicken breast
2 large shallots, finely chopped
1/2 cup coarsely chopped red onion
2 1/2 teaspoons curry powder
1 teaspoon sea salt or kosher salt
1/2 teaspoon crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk (found in the Asian foods aisle of the supermarket)
2 tablespoons chopped cilantro
2 green onions, thinly sliced

Heat 1 tablespoon olive oil in a large pan over med-high heat. Season chicken with salt and pepper. Sauté 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.

Add remaining oil to pan. Sauté shallots and onion 3-5 minutes. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken. (You can also dice the raw chicken before you cook, either way.)

Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onions and cilantro.
Serve over jasmine rice (or whatever rice you have). Serves 4-6.
For a printable version, click here.

1 comment:

  1. Wow you make it look as scrumptious as it tastes.

    ReplyDelete