- 4
- 10 mins
Ingredients
- 1 onion
- 1 inch ginger
- 3 cloves garlic
- 1 serrano chile
- 1 tablespoon coconut oil
- 1 sweet potato
- 1 pound boneless skinless chicken breast
- 1 24-ounce can of crushed tomatoes
- 1/2 cup coconut milk
- 1 teaspoon mustard seeds (brown)
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/16 to 1/4 teaspoon cayenne pepper, depending on taste
- Cilantro, for garnish
Preparation
Step 1
Heat the coconut oil in a medium sized skillet over medium heat. Dice the onion, and mince the garlic, ginger, and serrano chile. Add them to the oil once hot, and sauté until onions are transparent.
Add the chicken to the pan, and sear on one side for 10 minutes. Flip the chicken over, and sear on other side for 10 more minutes, or until chicken is cooked through (the juices should run clear). Remove the chicken from pan and set on a plate to cool for a moment.
Dice the sweet potato, and add it to the pan. Add the canned tomatoes, and place lid on pan.
Now, using a serrated knife, dice the chicken. Once it all dices, add it back to the pan with the tomato and sweet potatoes. Add all of the spices to the sauce (with the cayenne, start small — you can always add more), and the coconut milk. Stir to combine, and bring to a low simmer. Place lid back on.
Cook for 10 more minutes, or until sweet potatoes are cooked through (time will vary depending on size of sweet potato cubes). Once they are tender, serve curry hot, sprinkled with cilantro.