Curried Chicken Sweet Potatoes
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Nutrition Facts
Curried Chicken and Sweet Potatoes
Amount per Serving
Calories
394
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
109
mg
36
%
Sodium
 
550
mg
24
%
Potassium
 
1145
mg
33
%
Carbohydrates
 
24
g
8
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
39
g
78
%
Vitamin A
 
14349
IU
287
%
Vitamin C
 
15
mg
18
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Curried Chicken and Sweet Potatoes

Servings: 4

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon coconut oil
  • 2 cups onions sliced
  • 1 1/2 lb chicken breast boneless, skinless, chopped
  • 1/4 teaspoon ground turmeric or 1 teaspoon fresh turmeric grated
  • 1/2 teaspoon paprika regular or smoked paprika
  • 1 1/2 teaspoon curry powder *
  • 3 tablespoons garlic minced
  • 1/2 teaspoon salt kosher or sea salt
  • 3 cups sweet potatoes (the orange ones) peeled, medium dice
  • 1/2 cup green onions sliced

Instructions

  • Heat large frying pan on medium heat. Add both oils, chicken, and onions. Cook until onions become softened, stirring periodically, about 2 minutes.
  • Stir periodically.
  • Add turmeric, paprika, curry powder, garlic, salt, and stir.
  • Add sweet potatoes and stir to combine. Add a few splashes of water to create steam, and cover. Turn heat down to medium-low and cook, stirring periodically, until sweet potatoes start to soften, about 10 minutes.
  • Add half of the green onions, gently mix together and remove from heat.
  • Garnish with remainder of green onions. Serve with brown basmati rice, if desired.
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Category: poultry, dairy-free, gluten-free, entrees

Notes

*I suggest Frontier Organic brand or make your own.