Easy Sweet Potato & Chicken Curry

Sweet Potato & Chicken Curry

The bad news first: I was in the middle of photographing some oatmeal banana chocolate chip cookies when my camera took a field trip… off the kitchen counter, to the floor. It took the hit hard. So, without a way to take pictures for a little while, I’ll be posting less for the next few weeks. I have a enough recipes in my backlog that I’ll be posting one recipe a week for the next few weeks instead of my usual two. My new camera is on backorder, so I’m crossing my fingers it gets here ASAP! 

The good news: I have curry to drown my sorrows in. 😉 Just kidding -- sort of. 

Do you have a food you can’t live without? Maybe peanut butter? Or chocolate? Those are really good choices, and I would put them on my must-have list for sure (especially chocolate).

An oddball item on my list is curry. (You may have gotten that from the number of curry recipes already living on this blog. What can I say? I’m obsessed). I know, I know, curry is a really vague word. Am I talking about Thai curry? The bold and spicy curry of South India? Or maybe something warm, inspired by the Himalayas.

Sweet Potato & Chicken Curry
Sweet Potato & Chicken Curry

I’m going to give you a cop-out answer, and say I love them all. I like the whole category of curries, marked by their blend of spices, though most often I make curries inspired by Thailand or northern India. This is an example of the later. It offers a ying and yang of spicy and creamy; of hot and cool; of sweet and savory. Few other dishes are quite so satisfying. 

This sweet potato & chicken curry is one actually an oldie from the blog -- something I originally published over two years ago! It needed a bit of a face lift, and I was more than happy to accommodate... This sweet and savory curry is welcome in my house anytime, but especially when we have a foot of snow outside (which we do right now!). 

Sweet Potato & Chicken Curry

Easy Sweet Potato & Chicken Curry

Published February 20, 2018 by
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Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 1 tablespoon coconut oil 
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 pound boneless skinless chicken breast, cubed
  • 1 serrano chile, minced
  • 1 teaspoon brown mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon ground curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fennel seeds (whole)
  • 1/4 teaspoon ground black pepper
  • Optional: dash of cayenne pepper, for extra heat
  • 1/4 teaspoon salt
  • 2 medium sweet potatoes, diced (or 1 large)
  • 2 14-ounce cans of crushed tomatoes (diced works too, will just be a chunkier curry)
  • 1 cup canned full-fat coconut milk
  • For serving: minced cilantro, roasted cashews, and your choice of rice/cauliflower rice/quinoa/etc

Directions:

  1. Heat the coconut oil in a large skillet over medium heat. When the oil glisten, add diced onion, minced garlic, and minced ginger. Sauté until onions are transparent.
  2. Add the cubed chicken to the pan, browning on each side for about 3 minutes, and then turning to cook the other side. Add the minced serrano chile, spices, and salt, and stir.
  3. Add the diced sweet potato, along with the canned tomatoes, and coconut milk. Stir to incorporate everything.
  4. Bring to a simmer and place lid on pan, cooking until the sweet potatoes are tender, about 15 minutes. Prick potatoes with a fork to ensure they are soft all the way through.
  5. Serve curry hot, sprinkled with cilantro and toasted cashews, along with a side of rice/cauliflower rice/quinoa/etc.

Vitamin Boost Green Juice

Vitamin Boost Green Juice

I’m not much of a juicer. Never have been. I’ve always been a little down on what I see as a glorified consumption of sugar. That might sound a little harsh, and I admit that it is. But more often than not I’d rather drink a smoothie with all of its fiber, or just eat a piece of goddamn fruit.

But, last week, there I was. I felt a tickle in my throat. Oliver had just finished reading me a news story about how many people have died from the flu this year. It was in that state that I decided I needed to make green juice.

Have you been there? The “please, please, please don’t let me get sick,“ feeling? That’s what this juice is for.

Vitamin Boost Green Juice

The next morning, The tickle at my throat was gone, but two days later Oliver complained of a sore throat too, so there I was again making green juice again--the same green juice I had made for myself just a few days before.

Now, I’m still not that into juice. You'll find no cleanses or breakfast juices here. But this juice is like a multipurpose vitamin... like an insurance policy.

So far, I'm still flu free: maybe it had something to do with this juice, or maybe not. Either way, I fell in love with green juice somewhere along the way. At least this green juice. The insurance policy.

Vitamin Boost Green Juice

Vitamin Boost Green Juice

Published February 8, 2018 by
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Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 2 leaves of dino (lacinato) kale
  • 1/2 cup sliced cucumber
  • 1 lemon, peel sliced off
  • 1 blood orange, peel sliced off 
  • 1 and 1/2 apple, cored and roughly chopped
  • 1 inch ginger
  • 1 cup water
  • 6 ice cubes, for serving 

Directions:

  1. Place ingredients in a high powered blender: first the kale and then the cucumber, lemon and orange, apple, ginger, and water.
  2. Purée until smooth (I use a BlendTec (affiliate link!), and set the blender to the “Whole Juice” setting).
  3. Place a nut milk bag (affiliate link!) over a bowl or wide-mouthed jar, and pour purée through the nut milk bag to strain out the pulp.
  4. Optional: If you like, stir back in a tablespoon or two of the pulp.
  5. Divide ice cubes between serving glasses and pour juice over ice. Serve.

Instant Pot Thai Coconut Chicken Curry

Instant Pot Thai Coconut Chicken Curry

“Something warm," Oliver answers, when I ask him what he wants to eat on our way back down the canyon from climbing. This time of year, we get sunny winter days that are cool but not cold enough to keep us locked up in the house. When we’re done adventuring, we want something warm to eat, and fast. This Instant Pot Thai Coconut Curry always hits the spot. It helps that once you put all the ingredients in the pressure cooker and lock the lid, you set the timer for just 4 minutes and then you can eat! 

Instant Pot Thai Coconut Chicken Curry
Instant Pot Thai Coconut Chicken Curry

I don't know about you, but in this household curry is in our top ten favorite meals. Valentine's Day is just around the corner (um, tomorrow!!) and it's not a holiday we celebrate much, but making our favorite meal and sharing it together is something we might do. Curry isn't your typical Valentine's Day meal, but I find it's perfect: wholesome, spicy, red, and makes everyone in the house smile. ❤️ ❤️ ❤️ That's all the counts. 

Instant Pot Thai Coconut Chicken Curry

Other Valentine's Day dishes to try: 

Instant Pot Thai Coconut Chicken Curry

Published February 13, 2018 by
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Serves: 4   |    Total Time: 15 minutes



Ingredients:

  • 1 tablespoon coconut oil 
  • 1 pound chicken breast, cubed
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup cauliflower, chopped into bite-sized florets
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 cup zucchini, sliced
  • 2 tablespoons red curry paste (I used this brand (affiliate link!))
  • 1/2 cup broth
  • 1-1/2 can coconut milk 
  • For serving: rice/cauliflower rice, cilantro, minced Thai chiles or favorite hot sauce

Directions:

  1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Once oil glistens, place the cubed chicken in the pot, browning on each side for about 3 minutes.
  2. Place onion and garlic in the pot, and sauté, stirring occasionally, for 2 minutes.
  3. Add chopped cauliflower, sliced bell peppers, snap peas, zucchini to the pot along with the red curry paste, broth and coconut milk, and stir everything until incorporated.
  4. Close and lock lid on Instant Pot and change to “Soup” setting. Set timer for 4 minutes, with the vent in the sealed position.
  5. When the timer goes off, release the pressure and unlock the lid. Serve curry with your choice of rice or cauliflower rice, and garnish with cilantro. Top with minced Thai chiles or your favorite hot sauce for extra heat!

Instant Pot Thai Coconut Chicken Curry