Coconut Chicken and Sweet Potato Curry

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 
Ingredients:

• 700g/24.5oz Chicken Thighs (all visible fat removed)
• 1 small sweet potato (approx 350g/12.5oz)
• 1 onion, finely chopped
• 2 carrots chopped fined
• 4 cloves of garlic crushed and chopped
• 1 tsp of ground ginger
• 1-2 red chillies, chopped (can add more or less depending on your preferred spice level)
• 1 tsp of turmeric
• 2 teaspoons of cumin
• 2 teaspoons of coriander
• 240ml/1 cup of light coconut milk (canned) 
• 240ml/1 cup  of chicken stock
• cooking oil spray (I used coconut oil instead)
• Fresh Chopped Coriander
• salt to season

Directions:
Stove Top:

1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
2. Set aside to cool slightly
3. Spray a frying pan over medium-high heat with cooking oil spray
4. Add onion, garlic, carrot and ginger and fry till softened
5. Cut sweet potato in half and scoop out all flesh, add to frying pan along with all the spices
6. Mix well,  mashing sweet potato into all the spices as you do. 
7. Add the chicken thighs, red chilli, coconut milk and chicken stock
8. Bring to a boil and simmer for 40 mins. (pan should slightly bubbly still so that sauce reduces and thickens as it cooks)
9. Roughly Shred chicken into the sauce
10. Sprinkle with freshly chopped coriander
11. Taste and season with salt as needed.
12. Serve with your choice of sides

Instant Pot:

1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
2. Set aside to cool slightly
3. Set instant pot to saute mode
4. Spray pan with cooking oil spray
5. Once hot, add onion, garlic, carrot and ginger and fry till softened
6. Cut sweet potato in half and scoop out all flesh, add to Instant Pot, along with all the spices
7. Mix well,  mashing sweet potato into all the spices as you do. 
8. Add chicken thighs, chilis, coconut milk and chicken stock
9. Set to manual high pressure for 15 mins
10. Allow a natural pressure release for 10 mins, and then release any remaining pressure. 
11. Shred chicken into the sauce
12. Can set to saute mode and bubble for a few minutes to thicken sauce after cooking, if you prefer a thicker sauce.
13. Taste and season as needed with salt.
14. Sprinkle with freshly chopped coriander
15. Serve with your choice of sides

Original recipe found here