Curried Chicken with Sweet Potatoes

In order to get all the protein we need, we eat chicken at our house three to four times a week. As a result, I am always trying to find new and different ways to make it so everyone doesn't get bored and opt for a sandwich instead of a healthy, home-cooked meal.

This is a delicious recipe that found recently and have modified from the original to be lower in fat but still overly abundant in taste. It's a one-skillet meal that simmers for 45 minutes so you can get a few things done while it's cooking.

Serve with a crisp side salad and some crusty whole grain bread and you have a hearty, healthy meal that that is sure to become a classic at your house.


Curried Chicken with Sweet Potatoes
Serves Four

Ingredients

4 boneless, skinless chicken breasts or 8 chicken tenderloins
1 red onion, sliced
2 sweet potatoes, peeled, cut into cubes
2 cups fresh sugar snap peas in the pod
1 tablespoon minced ginger or dried ginger powder
2 tablespoon curry powder
1 13.5 ounce can of coconut milk
1 cup water
Salt and pepper to taste
Canola oil
Shredded coconut, optional

Directions

Lightly season both sides of the chicken breasts with salt and pepper. In a cast iron skillet or large non-stick skillet over medium high heat, sear the chicken in hot oil. Cook until golden brown, repeat for the other side. Remove chicken to a plate. Saute the onions, potatoes, ginger and curry powder in the same skillet, adding a dash of oil if necessary. Add  the pea pods, coconut milk and water. Place chicken back in the skillet and stir lightly. Bring to a simmer and cook chicken through, about 45 minutes. Serve over a bed of brown or white rice. Sprinkle with coconut if desired.