Indian

Coconut curry chicken with sweet potato is for Dinner.

Coconut curry chicken with sweet potato takes 5 minutes to prepare.

Coconut curry chicken with sweet potato takes 35 minutes to cook.

Coconut curry chicken with sweet potato makes 1 servings.

The ingredients for Coconut curry chicken with sweet potato are:

Sweet potato, raw with skin on, cubed
Curry powder, 1 tbsp
Garlic, 1 clove
Granulated Sugar, 1 tsp
Onions, raw, chopped - 2 T or to taste
365 Organic Quinoa (1/4 cup dry)
Trader Joe’s Breast Tenderloins, 2 pieces
Mixed Vegetables, frozen, 1/3 cup
Trader Joe’s Light Coconut Milk, 1/4 cup
1/4 cup water
1 tsp corn starch

Here is how you make Coconut curry chicken with sweet potato:

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: 1Recipe submitted by SparkPeople user KATIE123080.

The nutritional information for Coconut curry chicken with sweet potato is:

• Servings Per Recipe: 1
• 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

Coconut curry chicken with sweet potato is Indian cuisine.

The dietary needs meet for Coconut curry chicken with sweet potato is Gluten Free