Coconut curry chicken with sweet potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Sweet potato, raw with skin on, cubedCurry powder, 1 tbspGarlic, 1 cloveGranulated Sugar, 1 tspOnions, raw, chopped - 2 T or to taste365 Organic Quinoa (1/4 cup dry)Trader Joe’s Breast Tenderloins, 2 piecesMixed Vegetables, frozen, 1/3 cupTrader Joe’s Light Coconut Milk, 1/4 cup1/4 cup water1 tsp corn starch
Spray a wok or non-stick saute pan with cooking spray. Heat to medium heat and add chicken. Cook until done on the outside, 5-6 minutes.
Add the water, sweet potatoes, mixed vegetables, and onion. Cook on medium-low 15 minutes - it should be simmering to the point of almost boiling. Add a little more water if it is evaporating - there should be enough to keep it simmering on the bottom of the chicken mixture.
While it's cooking, prepare the quinoa to package directions and keep it warm after it's done.
Add the coconut milk, sugar, garlic, and curry powder to the chicken mixture and simmer until potatoes are soft, about 5-10 minutes. Dissolve 1 tsp corn starch in a little water and stir into the mixture - increase heat to a low boil and stir until the sauce thickens.
Done! Serve the curry over the quinoa or rice.
Number of Servings: 1
Recipe submitted by SparkPeople user KATIE123080.
Add the water, sweet potatoes, mixed vegetables, and onion. Cook on medium-low 15 minutes - it should be simmering to the point of almost boiling. Add a little more water if it is evaporating - there should be enough to keep it simmering on the bottom of the chicken mixture.
While it's cooking, prepare the quinoa to package directions and keep it warm after it's done.
Add the coconut milk, sugar, garlic, and curry powder to the chicken mixture and simmer until potatoes are soft, about 5-10 minutes. Dissolve 1 tsp corn starch in a little water and stir into the mixture - increase heat to a low boil and stir until the sauce thickens.
Done! Serve the curry over the quinoa or rice.
Number of Servings: 1
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 446.4
- Total Fat: 7.4 g
- Cholesterol: 16.7 mg
- Sodium: 286.9 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 10.7 g
- Protein: 30.3 g
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