Sweet Potato Chicken Curry
Makes: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 2 tablespoons coconut oil
- 1 cup yellow onion chopped
- 1/3 cup lemongrass sliced
- 2 tablespoons yellow curry powder
- 1 tablespoon sugar
- 2 teaspoons seasoning salt
- 3 chicken thighs chopped
- ½ cup Farmer's Market Foods Sweet Potato Puree
- 1 can coconut milk
- 1 cup chicken broth
- 1 ½ cup carrots sliced
- 1 ½ cup green beans
- 1 ½ cup red bell pepper chopped
- 1/3 cup cilantro chopped
Instructions
- In a large Dutch oven set over medium/high heat, place in the coconut oil, onion, lemongrass, curry powder, sugar, and seasoning salt. Stir together and cook until the onions are translucent, about 3 minutes. Add in the raw chicken thigh, stir and continue to cook all the way through, about 5-7 minutes. Add in the sweet potato, coconut milk, and chicken broth. Bring to a boil.
- Add in the carrots, green beans, and bell pepper. Cover and boil just until the veggies are cooked through but still firm, about 5 minutes.
- Serve with jasmine rice.