Sweet Potato and Chicken Curry
2 teaspoons vegetable oil
1 medium sweet potato, for about 1½ cups peeled cubes
1 large onion, peeled and coarsely chopped
3 cloves garlic, chopped
8 ounces skinless boneless chicken breasts, cut into 1/2-inch pieces
1 can (15 ounces) unsweetened light coconut milk
1 teaspoon red curry paste or more to taste
¼ teaspoon ground cumin
Cooked brown rice, for serving
Fresh cilantro leaves, to taste
In a large nonstick skillet or pot, heat the oil over medium heat. Add the sweet potatoes and onions; stir and cook until potatoes and onions begin to brown on the edges. Add garlic and chicken, and stir and cook for 2 to 3 minutes. Chicken will still be partially pink, which is fine.
Add the coconut milk and stir in the red curry paste and cumin. Reduce heat to medium-low and cover the pot. Stirring only occasionally, simmer until chicken is fully cooked through, about 30 minutes.
Serve over brown rice and sprinkle each serving with cilantro to taste.
Start to finish: 45 minutes, with only 15 minutes actual preparation and 30 minutes of simmer time
Serves 2 to 3
Approximate values per serving (⅓ recipe, no rice): 286 calories, 15.5 g fat (9 g saturated), 44 mg cholesterol, 18 g protein, 18 g carbohydrates, 2 g dietary fiber, 144 mg sodium.
Alicia Ross