This might be my new favorite homemade curry meal! I made this in the Instant Pot, but there are directions for making this on the stove top as well. The recipe below serves four, so I as I usually do, I increased the ingredients to get enough meals for our needs. However, with sauce recipes like this, I usually significantly increase the meat amount and only double or triple the other ingredients. That is just my preference though since I don't like a lot of extra sauce and end up using the saute function at the end to help reduce the sauce anyways. The only other changes I made was using coconut oil to saute the onion, garlic, carrot and ginger, and then I used some chili powder instead of red chilies since the stores were out of those. I put the carrots and onions through the food processor to dice up real tiny and thought that was an especially smart move since I have someone in the house who doesn't enjoy cooked carrots. The only other note I have is that I might try this recipe with a can of full-fat coconut milk next time to get a little more fat into this meal. Though that move would probably alter the taste of the curry sauce some, which is probably why the recipe called for using a light coconut milk to begin with. Anyways, the sweet potato curry sauce really turned out so delicious and paired pretty well with the sweet potato glass noodles. I also threw in some plain cauliflower rice to add some more vegetables. This recipe is Whole30 compliant, a homemade curry, and an overall pretty simple meal to whip up! We will definitely be eating this one again soon.
Coconut Chicken and Sweet Potato Curry
Original recipe found here
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