Coconut Curried Chicken and Sweet Potatoes

Makes 4 servings

2 tablespoons olive oil, divided
1 pound chicken breast tenders
2 large shallots, finely sliced
1/2 cup red onions, coarsely chopped
2-1/2 teaspoons curry powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sea salt
1 large sweet potato, peeled and diced (1/2″ pieces)
1 14-ounce can light coconut milk
2 green onions, chopped
2 tablespoons fresh cilantro, chopped

  1. Heat 1 tbs. oil in large Dutch oven over med-high heat.
  2. Season chicken with salt and pepper.
  3. Sauté chicken 5-7 minutes, or until center is no longer pink.
  4. Remove chicken and cover.
  5. Add remaining oil to Dutch oven.
  6. Sauté shallots and onion for 3-5 min.
  7. Sprinkle in spices and salt.
  8. Add potatoes and coconut milk.
  9. Bring to a boil.
  10. Cover and reduce heat to medium-low
  11. Simmer 10 min.
  12. While potatoes are simmering, dice chicken.
  13. Add chicken to curry.
  14. Simmer 5 more minutes or until potatoes are cooked.
  15. Top with green onion and cilantro.
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