We’re still making our way through the 160 pounds of sweet potatoes I purchased last fall. We’re fairly sick of the roasted, buttered option and hash and mash are starting to sound less and less appealing.
Inspired by a neighbor’s offering of curry powder and our love of the super nutrient-density found in curry, I whipped this up recently and it was one of our favorite ways to eat sweet potatoes lately. The sweetness of the onions and potatoes and coconut really play beautifully with the spice of the curry and the goodness of bone broth. When we’re in need of deep nourishment, curry is a go-to dish for our family. Here’s why…
Bone Broth. I’m probably a broken record but I really can’t overemphasize how important broth is for digestive health, minerals, and joint, skin, and nail strength.
Coconut Milk. Of all the saturated fats, I find coconut to be one of the easiest to tolerate by those with food sensitivities and one of the most healing as well.
Turmeric. The backbone of a good curry powder is turmeric root. This bright-orange spice is one of the most anti-inflammatory of the spices and with its mild flavor can be used in large quantities in a curry dish.
Garlic and Cayenne. Both of these foods are strongly ant-inflammatory, adding an extra boost to a healthy meal.
And then, of course, there are the sweet potatoes…
Source: Plan to Eat Blog
Course: Main Course
- 1/4 cup coconut oil
- 1.5 lb boneless, skinless chicken breasts or thighs cut into 1/2″ pieces
- 2 medium onions sliced thinly
- 4 large sweet potatoes cut into 1/2″ cubes
- 3 Tablespoons curry powder
- 4 garlic cloves minced
- 3-4 cups chicken bone broth
- 1 13.5 oz can coconut cream or full-fat coconut milk
- 2 small limes juice of – or lemons
- 1/4 teaspoon ground cayenne (if curry powder isn’t sufficiently spicy)
- sea salt to taste
- Place a large skillet or Dutch oven over medium heat and melt coconut oil. Add the chicken pieces, spreading them evenly. Allow to cook for 3-5 minutes before stirring to thoroughly brown one side. Add onions and stir chicken and onions together. Cook until onions just start to wilt.
- Add sweet potatoes, curry powder, and garlic and stir to combine. Saute for several minutes to toast spices and cook garlic.
- Add three cups of the chicken broth and the coconut cream or coconut milk. If the level of the liquid does not meet the level of the meat and vegetables, add one more cup of broth. Bring the dish to a boil, lower heat and allow to simmer 10-15 minutes or until the liquid has cooked down a bit and the flavors have had time to meld. Add the citrus juice and cayenne, if using, and season with salt.
- Taste the liquid and adjust the seasoning to taste. Remove from heat and serve as a standalone main dish with a salad, or spoon over Jasmine or Basmati rice.