This curry dish has a creamy consistency, is bursting with flavor and made with several anti-inflammatory ingredients. A one dish wonder that can stand alone as a soup, or served over rice, quinoa or my favorite – an ancient grains blend of millet, sorghum, amaranth & wheat berries by TastyBite.
1 medium white onion
1lb. chicken breast
2 medium sweet potatoes
2 cups chicken stock
1 can (13.5oz) coconut milk
For Curry Paste:
1 large shallot
6 cloves of garlic, minced
Thumb sized piece of fresh ginger or 4 tablespoons of minced squeeze ginger ( I like a little more ginger for a little extra zing.)
1/2 tsp red chili powder or 1/2 red chili
2 tsps tumeric
1 tsp coriander
3 tbs melted coconut oil
Peel sweet potatoes, then cut into bite-sized pieces. Bring a pot of water to a boil, then add sweet potatoes . Cook until tender – about 7 minutes.
Peel and mince the ginger and garlic. Chop the chili and shallot. Add ginger, garlic, chili and shallot to food processor or blender along with all paste ingredients. Blend on high until smooth, scraping down the sides of blender or food processor as needed. Add the coconut milk and blend well until you have a creamy yellow sauce.
Dice the onion and chop the chicken into bite-sized pieces.
Heat the creamy curry mixture in a large pot on a medium heat, then add the onion and chicken, stirring to coat with the mixture. Continue to stir until chicken is thoroughly cooked.
Stir in the sweet potatoes and chicken stock. Cover and continue to cook over a medium heat until the curry is hot. Serve and enjoy.
*Adapted from Thelittlegreenspoon.com