Sweet Potato Chicken Curry
Shared by: Plan to Eat Blog
Source: Plan to Eat Blog
Ingredients
Directions
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.