I love butternut squash and might try it soon using that one. But sweet potatoes are really perfect for this recipe. The texture and the consistency of the sweet potatoes are perfect for this curry recipe. Since curry has that spicy and strong quality, the perfect match for it is something as subtly sweet as sweet potatoes. You can eat this curry with a side dish of salad- just to balance the strong flavors. And you can also serve this curry with homemade crusty bread. It’s the perfect companion for this savory concoction.
Check out what our friends from The Lemon Bowl have to say about this recipe:
“Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.”
Usually, the taste of coconut milk make me want to stop eating since it’s too rich. But in this recipe, you just want to chug down the curry-it’s that amazing. That’s why I told you I couldn’t blame my husband when he almost finished the entire pot.
Ingredients
- 1 pound Tyson boneless skinless chicken breasts
- 1 medium onion thinly sliced
- 15 oz can Great Value chickpeas drained and rinsed
- 2 medium sweet potatoes peeled and diced
- 1/2 cup Goya coconut milk light
- 1/2 cup College Inn chicken stock low sodium
- 15 oz can Hunt’s tomato sauce
- 2 tablespoons McCormick curry powder salt-free
- 1 teaspoon Morton salt
- 1/2 teaspoon McCormick cayenne powder optional
- 1 cup Green Giant green peas frozen
- 2 tablespoons lemon juice
- cilantro optional garnish
Instructions
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
- Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on Low for 8 hours or High for 4 hours.
- Stir in peas and lemon juice 5 minutes before serving.
- Serve over rice and with plenty of fresh cilantro.
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Quick Tip: You can use chicken thighs for this, if you want.
Thanks again to The Lemon Bowl for this amazing recipe.
