Sweet Potato Chicken Curry
I hope everyone is staying home and healthy, and also considering trying some new recipes or meal prep with this extra time at home we all have! I am finally going through a list of recipes I had saved to try for quite some time now, including this one that turned out absolutely delicious! This recipe is Instant Pot and Slow Cooker friendly, and did not have much prep to it whatsoever. Although I bought frozen cubed sweet potatoes and pre-cut onions and peppers, which left me with only having to cut the chicken. Either way, this recipe is definitely one of the simpler ones that I have tried. I also loved that there were peppers, green beans, sweet potato, and cauliflower rice with this meal. ALL the colors and nutrients! I had to almost quadruple the ingredients below to get enough meals for our house, so I also increased the cooking time in the Instant Pot to around 30 minutes. This was definitely over kill and my sweet potatoes paid the price, unfortunately. Just pointing this out in case you enjoy eating those chunks of potatoes instead of it getting cooked into the sauce. I would also suggest removing the potatoes and chicken while you saute the sauce at the end. Paired with some cauliflower rice and topped with raw cashews and this meal was a hit all week long. Let me know if you give it a try!
Sweet Potato Chicken Curry (Instant Pot or Slow Cooker)
For Instant Pot
For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. tapioca starch. While instant pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken.
Original recipe found here
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Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.