Nana's Coconut Curry Chicken
Submitted by Teri B.
2 tablespoons vegetable, coconut or grapeseed oil
1 medium onion, diced
2-3 boneless skinless chicken breasts cut into 1/2 inch cubes
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tablespoons curry powder
1 tablespoon minced or crushed ginger
1 tablespoon minced or crushed garlic
1 teaspoon cumin
1 15 ounce can tomato sauce or canned diced tomatoes
1 15 ounce can coconut milk
1 teaspoon salt
black pepper to taste
Sautee in a large skillet, over medium-high heat the oil, onion, diced and chicken. When onions are tender, and chicken is half cooked, add sweet potatoes, carrots and celery. Once sweet potatoes are beginning to get tender, add curry powder, ginger, garlic and cumin. Stir to combine, then add tomatoes. Stir to combine, reduce heat and simmer for 10-15 minutes, until chicken and sweet potatoes are cooked and tender. Stir in coconut milk during the last 2-3 minutes. Salt and pepper to taste and serve with rice.
Each person's nutrition needs are different, so talk to your doctor or registered dietitian nutritionist before you make changes to your diet. Please note, images are for illustration purposes only.
Page Last Updated: April 3, 2019
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