Sweet Potato & Chicken Curry



Sweet Potato & Chicken Curry
Recipe type: paleo gluten free
Cuisine: Indian
  • Sweet Potato
  • 1 large sweet potato
  • coconut oil
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • ⅓ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon or more cayenne
  • Chicken
  • 1.5 cups chicken cut in cubes
  • coconut oil
  • ½ medium red onion, finely chopped
  • 3 Garlic cloves, chopped finely
  • 1 jalapeño, finely chopped
  • 1 can of diced tomatoes
  • ½ teaspoon garam masala
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 2-3 tablespoon of chopped cilantro
  • 1 cup packed chopped baby spinach
  • Option:
  • Cauliflower Rice for serving
  1. Peel and chop the sweet potatoes into small cubes. Toss in oil, salt and spices until well coated. Spread on parchment lined baking sheet and bake at 375 degrees F for 20 to 25 minutes or until tender. Set aside.
  2. Saute the onion, garlic and jalapeño in coconut oil for 3-4 minutes.
  3. Add the chicken and cook until the chicken is done.
  4. Add the diced tomatoes, garam masala salt and pepper and mix well.
  5. Add the lime juice, the cilantro and the spinach, mix well.
  6. Assemble the bowls with a generous helping of the chicken and sweet potatoes.
  7. Serve as a salad bowl.
  8. You can also serve it with cauliflower rice.


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