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Chicken & Sweet Potato Curry
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Course:
Main Course
Cuisine:
American
Indian
Keywords:
Rice
chicken
Curry
sweet potato
đ§ Ingredients
½ tbsp
Extra Virgin Olive Oil
21 oz
Boneless, Skinless, Chicken Breast
(about 2 large breasts)
½ tsp
Black Pepper
½ tsp
Garlic Powder
1 cup
Basmati Rice
(about 180 grams)
2 cups
Water
4 cloves
Fresh Garlic
(about 20 grams)
½
Yellow Onion
diced (about 150 grams)
1
Red Bell Pepper
diced (about 175 grams)
1 can
Tomato Paste
(about 6 ounces)
1
Sweet Potato
chopped into bite-size pieces (about 300 grams)
1 can
Lite Coconut Milk
(about 15 ounces)
1 tbsp
Curry Powder
1 tsp
Turmeric
1 tsp
Paprika
1
Serrano Pepper
sliced, (about 15 grams)
1½ cups
Water
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Instructions
1
Heat a large stovetop pan to medium heat, while the pan is heating season the
chicken breast on both sides, using black pepper and garlic powder. Once the pan
is hot, add the extra virgin olive oil to the pan.
2
Place the chicken immediately in the pan, leave it there on medium heat for 2
minutes, then flip to the other side and cook for an additional 2 minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked, if not golden, give each side another minuteâŚyour pan wasnât hot
enough. Then turn the heat to low and cover the chicken with a lid. Let it cook
for about 10 minutes, then flip and cover again for additional 10 minutes.
4
After 10 minutes on each side covered, the chicken should be done. But this does
depend on the size of the chicken breast these times are based on 10Â oz breasts.
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side. I find that this delivers a perfect juicy chicken breast every time.
It is always best to check the internal temperature of chicken before serving.
5
Once the chicken is cooked remove it from the pan and set aside. Leave the
remaining juices in the pan.
6
Start cooking the rice by, bringing 2 cups of water to boil. Once the water is
boiling, add the rice, cover with a lid, and turn the heat down to low. Simmer
for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
7
While the rice is cooking add your garlic, onion, and bell pepper to the pan you
cooked the chicken in. Mix the veggies in with the remaining juices and cook the
veggies at medium heat for 3-5 minutes, until the onions begin to soften.
8
Now add the tomato paste, sweet potato, coconut milk, curry powder, turmeric,
and paprika to the pan. Stir everything together until evenly combined. Then
cover with a lid, lower the heat to a simmer and cook for 15 minutes. Stir every
5 minutes.
9
Using a fork and knife shred your chicken breasts into bite-size pieces.
10
After 15 minutes add the shredded chicken, serrano pepper, and additional water.
Stir everything again until well combined. Cover with a lid and cook for an
additional 5-10 minutes. Until the potatoes are fork-tender.
11
By now your rice should be done. Plate your rice, then top with your chicken &
sweet potato curry mixture, season with a dash of salt and pepperâŚenjoy!
Ă
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