One-Pot Curried Coconut Chicken with Baked Sweet Potato

So I definitely didn't think this meal out well because a roasted sweet potato with curry chicken is a weird combination. That aside, the chicken turned out really good and was super easy to make. Next time though I'll pair it with cauliflower rice because not only would that make more sense, but there was a lot of extra sauce that I didn't use because I didn't want to soak my sweet potato in it. Again, I just didn't think this meal out well. But the chicken recipe was a simple, quick, one-pot recipe that turned out really yummy! If you like curry chicken, this one is worth tying!

One-Pot Curried Coconut Chicken
Ingredients:

• 1-2 pounds skinless, boneless chicken breasts, cut into bite-sized cubes
• 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
• 3 cloves garlic, finely minced
• 1 white onion, cut into strips
• 1 can coconut milk
• 1 red bell pepper, seeded, stemmed and cut into strips
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon ground turmeric
• 1-1/2 tablespoons honey

Directions:

1. In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes.
2. Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside.
3. Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through.
4. Serve over brown rice.

​Original recipe found here