emeals Coconut Curry Chicken & Sweet Potatoes
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 tbsp Curry powder 1 tbsp *McCormick ground cumin (by CHGOMOMMA) 1 tsp Ginger, ground .25 tsp Pepper, black .25 tsp Salt 32 ounces Chicken Breast (cooked), no skin, roasted 1 cup, cubes Sweet potato 1 medium (2-1/2" dia) Onions, raw 3 cloves Garlic 1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 can (6 oz) Tomato Paste 2 cup (1" pieces) Cauliflower, frozen, cooked 2 tbsp Extra Virgin Olive Oil .25 tsp Onion powder 1 tsp Garlic powder .5 tsp Salt .5 tsp Pepper, black
Directions
Place curry powder, cumin, ginger, salt and pepper in a zip-top plastic bag. Cut chicken into 1-inch cubes; add to bag, seal, and shake to coat. Place chicken in a 5- or 6-quart slow cooker. Top with sweet potatoes, onion and garlic. Stir together coconut milk and tomato paste; pour over sweet potato mixture. Cover and cook on LOW 7 to 8 hours or until chicken is tender. Serve chicken mixture over cauliflower, if desired.
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Combine cauliflower and ½ cup water in a microwave-safe bowl. Cover with plastic wrap, and vent one corner. Microwave on HIGH 5 to 6 minutes or until tender; drain. Transfer to a large bowl. Add oil, garlic powder, onion powder, salt and pepper; toss until blended.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user XEGNOME.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 414.7
  • Total Fat: 20.4 g
  • Cholesterol: 96.3 mg
  • Sodium: 643.8 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 39.3 g

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