Coconut Curried Chicken with Sweet Potatoes

We don't cook a lot of Middle Eastern or Asian inspired food, except for stir frys and hummus, which we love, but that is about to change. When we went to Minnesota last weekend, Scott's son had made this flavorful Coconut Curried Chicken with Sweet Potatoes on our arrival.  Yes, his son is the cook in the house.  My husband gave him the love of cooking. ( The apple doesn't fall far from the tree:)  Not sure if this is a Thai recipe, Indian recipe or Fusion, whatever recipe it is, it's very good.  The recipe came from my DIL hair dresser.  I  couldn't wait to make this recipe earlier this week.

 

The curry combined with the coconut milk and red pepper flakes make for a very flavorful sauce with layers of flavor. You can use any type of curry you have.  I used red curry, but you can also use green curry.  Then, add browned chicken breast chunks and sweet potatoes, and you have a   dish that smells and tastes amazing, simmering away on the stove.  If you love sweet potatoes, you'll love this dish.  This is a one pot meal that comes together quickly, and is a comforting dish,  Garnish your plate with chopped cilantro, peanuts, green onions, and lime wedges, (which I forgot in the photo). Serve curry over brown  rice, sticky rice, or noodles, and this is what's for dinner tonight!  Well, If not tonight, next week for sure. Enjoy!  Have a safe and happy Labor Day weekend!

Coconut Curried Chicken and Sweet Potatoes  Adapted from Milena

 Prep time: 20 min.

Cook time: 30 min.

Serves four

Ingredients:

2T olive oil, divided

1 lb, of chicken breasts, tenders, or thighs, diced, skin removed

2 large shallots, finely sliced (I didn’t use)

1/2 c coarsely chopped red onion (I used yellow onion)

2 1/2 tsp curry powder

1/2 tsp crushed red pepper flakes to taste

1 large sweet potato, peeled & diced in 1/2 “pieces

1 can 14 oz coconut milk. I used lite coconut milk

Garnishes:

2 green onions chopped

2 T cilantro, chopped

2T peanuts, chopped

 Lime wedges

Directions:

Heat 1 T of olive oil in large Dutch oven over med-high heat. Season chicken with salt & pepper; Sauté 5-7 min, or until center is no longer pink. Remove chicken and cover.

Add remaining oil to Dutch oven. Sauté shallots and onions for 3-5 min.  Sprinkle in spices.  Add potatoes and coconut milk; bring to a boil.  Cover and reduce heat to medium-low. Simmer 10 min.

Add chicken to curry, simmer 5 min.more, or until potatoes are tender.

Top with garnishes- Serve over your favorite rice or noodles

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #33
Stop by and say Hi to Brandie!