Sweet Potato and Green Pepper Chicken Curry with Rice Serves 4 Time: 30 min Difficulty: 1 This simple curry comes together in one pot which makes it a weeknight favorite! The flavors of coconut milk and sweet potato are balanced with tomatoes and spices. Add more red pepper flakes to adjust the heat to your taste. What’s in the kit 1 lb. Chicken breast Green pepper Sweet potato 1 can diced tomatoes, drained 3/4 cup coconut milk 2 tsp. curry powder 1 tsp. coriander 1 tsp. turmeric Bay leaf Rice Prep Work Cut chicken breast into bite size pieces. Chop green pepper. Cube sweet potato. Cook rice: Mix ½ cup of rice with 1 cup of water. Combine in a pot and bring to a boil. Cover with tight fitting lid, reduce heat to low. Simmer and cook for 45 minutes. Remove from heat and let steam. Fluff with a fork. www.puresprouts.com PS Recipe #17-4
Instructions 1 2 3 4 5 6 Heat oil in a large pan over medium-high heat. Add chicken to pan and sauté until browned on all sides. Remove chicken from pan. Reduce heat to medium. Add green pepper and sweet potatoes to pan; cook 5 minutes, stirring frequently. Increase heat to medium-high; return chicken to pan. Add curry powder, turmeric, coriander and bay leaf and stir the mixture until spice coats potatoes, peppers and chicken. Add tomatoes and coconut milk. Simmer 30 minutes or until potatoes are cooked through. Discard bay leaf. Serve over rice.