Coconut curry with sweet vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 406.2
- Total Fat: 15.3 g
- Cholesterol: 37.0 mg
- Sodium: 229.0 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 5.2 g
- Protein: 20.2 g
View full nutritional breakdown of Coconut curry with sweet vegetables calories by ingredient
Introduction
This mild yellow curry mixed with naturally sweet vegetables will win over children and curry haters alike. If you like more heat add 1/4 tsp cayenne pepper with the spices. Serve over rice and provide a variety of condiments to sprinkle on top . I like to use chopped peeled cucumber, green onions, cilantro and chopped toasted almonds. You can also use toasted peanuts and coconut , golden raisins or diced peeled seeded tomato This mild yellow curry mixed with naturally sweet vegetables will win over children and curry haters alike. If you like more heat add 1/4 tsp cayenne pepper with the spices. Serve over rice and provide a variety of condiments to sprinkle on top . I like to use chopped peeled cucumber, green onions, cilantro and chopped toasted almonds. You can also use toasted peanuts and coconut , golden raisins or diced peeled seeded tomatoNumber of Servings: 8
Ingredients
-
1T cornstarch
1 T dry sherry
1tsp sugar1tsp kosher salt
18 ounces Chicken Breast, cut into 3/4" cubes
1 tbsp Canola Oil
1 medium Onion cut into wedges
2 large Potatoes ,cut into 1" cubes
2 med Sweet potatoes , 2 sweetpotato, 5" long (remove)
1/2 cup frozen peas
2-3 T madras curry powder
1 t sp chili powder
1 tsp Turmeric, ground
2 cups Swanson Natural Goodness Chicken Broth
2 cups Coconut Milk,
Directions
combine cornstarch,sherry salt and sugar in a bowl and add chicken cubes ,stir until coated and set aside while you prepare vegetables
heat oil in a non stick pan over med heat add onions and potatoes and cook 5 min or until onions are translucent add sweet potatoes and carrots, cover and cook 5 minutes more , vegetables should still be firm, remove to a bowl and add another Tablespoon of oil to pan , when hot add chicken and cook just until chicken is white on the outside but still raw in the middle, push chicken to one side of pan and add remaining spices stirring until fragrant and toasted , slowly pour in a few tablespoons of broth stirring to evenly disperse spices , then add back the vegetables remaining broth and coconut milk. bring just up to a simmer cover pan reduce heat to low and cook another 15 minutes , remove cover and check chicken and veges for doneness if more cooking is needed cover for another 5 minutes. Just be careful to keep sauce below a boil to prevent the sauce from "breaking". Stir in frozen peas just before serving
Serving Size: makes 8 -10 servings
heat oil in a non stick pan over med heat add onions and potatoes and cook 5 min or until onions are translucent add sweet potatoes and carrots, cover and cook 5 minutes more , vegetables should still be firm, remove to a bowl and add another Tablespoon of oil to pan , when hot add chicken and cook just until chicken is white on the outside but still raw in the middle, push chicken to one side of pan and add remaining spices stirring until fragrant and toasted , slowly pour in a few tablespoons of broth stirring to evenly disperse spices , then add back the vegetables remaining broth and coconut milk. bring just up to a simmer cover pan reduce heat to low and cook another 15 minutes , remove cover and check chicken and veges for doneness if more cooking is needed cover for another 5 minutes. Just be careful to keep sauce below a boil to prevent the sauce from "breaking". Stir in frozen peas just before serving
Serving Size: makes 8 -10 servings