Chicken and Vegetable Coconut Curry
What you'll need:
2 tablespoons coconut oil, divided
in half
1 large sweet potato, cut into
1/8-in. (thin) half-moons1 small onion, chopped
A whole bunch of garlic - I like a lot but it should be your taste
1 jalapeno, thinly-sliced
1 pound boneless, skinless chicken breats, cut into bite-sized pieces
Salt and pepper
Frozen vegetables, warmed up in the microwave and drained - whatever kind you like!
1 ½ tbsp. curry powder
½ cup full-fat coconut milk
¼ cup fresh basil leaves, thinly sliced
How to make it:
- Add 1 tbsp. coconut oil to a large non-stick skillet and heat on med-high heat.
- Add your sweet potatoes and saute until they begin to soften but not so long that they turn to mush. Then remove them from the pan and set aside.
- Add the remaining 1 tbsp. of coconut oil to the pan, still heating on med-high heat.
- Add the onions, garlic, and jalapeno slices and saute until the onions become translucent.
- Sprinkle the chicken with salt and pepper and then add to the skillet.
- Once the chicken is cooked through, toss in the vegetables and sweet potato.
- Saute until everything in the pan is warm and then add your spices.
- Stir to cover and then pour in the coconut milk.
- Bring to a low boil and then lower the heat. Let the curry thicken for several minutes and then add the basil.
- With the basil added, heat for 2-3 more minutes then plate it up and enjoy! Be care, it's probably hot :)