Sweet Potato Coconut Curry

Ingredients

  • ghee or oil
  • yellow onion, diced
  • 2-3 garlic cloves, chopped
  • 3 chicken breast, cubed
  • 1 sweet potato, diced
  • 1 bell pepper, diced
  • 2/3 c chicken or veggie broth
  • can of coconut milk, full fat
  • bag of frozen green beans
  • 1 Tbs arrowroot powder or tapioca starch (this is a thickener)
  • Spices:
    • 3 Tbs curry powder
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1/2 tsp cayenne pepper
    • dash of sea salt 

Instructions

Instant Pot Version

  1. In your instant pot, sauté onion and garlic in the ghee/oil til onions are cooked through
  2. add chicken, sweet potatoes, red bell pepper, broth, and spices
  3. turn to pressure cook mode on high for 12 min.
  4. when times up, release the pressure valve to let all the steam out and take lid off
  5. turn back to sauté setting and add green beans, coconut milk and the arrowroot powder
  6. sauté for another few minutes

Serve with rice or cauliflower rice and top with cashews for an extra crunch!

Crockpot Version

  1. sauté onions and garlic beforehand
  2. add sautéed onions & garlic, plus the other ingredients (minus coconut milk) and cook on high for 3-4 hours
  3. Add in coconut milk and cook on low for another 30 minutes.

**use 1.25 c of broth if using this method

For reference here’s the Pinterest link! https://therealfoodrds.com/instant-pot-sweet-potato-chicken-curry/

You Might Also Like