emeals Coconut Curry Chicken & Sweet Potatoes

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

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.