My husband LOVES curry. A lot. It shows up in almost everything that he makes. Scrambled eggs. Omelets. Chicken. Everything. So when I found this recipe in one of my favorite cook books, Deliciously Healthy Vegetables, I knew I had to try it out. A few tweaks here and there, and we had a really fantastic, hearty and warm meal. Add a little quinoa and you got your protein, your veggies, your curry, your textures…what more could you want?! I love one pot dinners. And I love using my cast iron skillet. So all in all, this meal made me very happy. And how perfect to bust it out now that squash and sweet potatoes are making their appearance for fall? You’re gonna love this!
PS…I know I have said it before, but you should all look in to this cook book. I have not tried one thing out of it yet that I don’t love!!!
So, here’s what you need:
- 3 Large Chicken Breasts (If you have a big cast iron skillet. You may want to use fewer if its small)
- 3 Tbsp Coconut Oil
- 2 Small Sweet Potatoes, peeled and chopped into 1/2 inch cubes
- 1 garlic clove, minced or 1/4 tsp garlic powder
- 1 tsp fresh ginger or ginger paste
- 1/2 onion, minced
- 1 1/2 C Coconut Milk
- 1/2 tsp Curry Powder (This is for a mild flavor. If you want it to pop, add a little more.)
- Salt and pepper to taste
- 1/4 tsp Cinnamon (I had to add this because Mr. Rodgers always uses cinnamon with his curry!)
- 1/2 C Fresh cilantro chopped…or 1 tsp dried
And here’s how you do it:
- Cut chicken breasts in half length wise. Season generously with salt and pepper.
- Melt the coconut oil in your skillet over medium heat. Cook your chicken for a few minutes per side to get a sear. Remove from pan and set aside.
- Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften. Add garlic and ginger and stir, cooking until fragrant (about a minute.)
- Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir. Bring to a boil.
- Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.
- Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!! Perfect description: COMFORT!
Melt the coconut oil in your skillet over medium heat. Toss in the chicken.
Add garlic and ginger and stir, cooking until fragrant (about a minute.) Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir. Bring to a boil.