Indian Coconut Curry Chicken with Sweet Potatoes
Gluten Free & Dairy Free Recipe
26 October 2017
26 October 2017
Are you always looking for more healthy recipes? I certainly want to be healthier but also one of my son in laws cannot have dairy. I got a big thrill when I found Yum and Yummer recipe book by Greta Podleski and saw the Indian Coconut Curry Chicken with Sweet Pototoes & Green Peas. Not only did it sound tasty but it is gluten free and dairy free!
When the chillins lived at home I used Greta’s other recipe books ( Looney Spoons) that she wrote with her sister. They were great family meals and everyone liked them. Even though I had to get rid of many recipe books when I moved, I kept 3 of the Loony Spoons books. So, when I saw this new book out I was pretty excited.
So, I have now made 7 things out of Yum and Yummer and plan on making a lot more. Every thing so far has lived up to my expectations. A couple recipes did not turn out as pretty as the pictures but they were delicious.
One of the things I like about Yum and Yummer is the pictures. I need pictures to get me motivated and I like Greta’s Yum and Yummer helpful tips. Plus, I don’t have to put on my reading glasses or get close to good lighting so I can read the instructions. There are a lot of ingredients but there are not a lot of dishes for clean up. So, it doesn’t take much time to make.
To make the the Indian Coconut Curry Chicken Thighs ,start with a 12″ skillet with a lid and heat olive oil over medium heat.
Add 10 large boneless, skinless, chicken thighs and brown on both sides.
Remove chicken from skillet and set aside. ( I kept them warm with a piece of tinfoil over them)
The add onions and garlic until softened, about 30 minutes. (I like using Ontario grown garlic to support our growers)
Add gingeroot, curry, and garam masala. Mix well for 30 seconds, Add coconut milk, tomatoe paste, brown sugar and salt. Cook, stir until bubbly and then stir in sweet potatoes.
Put chicken back into the skillet and spoon sauce over top. Reduce heat to low. Cover and simmer for 15 minutes.
Then stir in the green peas and cook for another 5 minutes or until peas are heated through. Sprinkle with Cilantro.
If you like Cilantro go for it but if you don’t the recipe still has lots of flavour.
I served the Indian Coconut Curry Chicken with wild and brown rice out of a package to keep this meal quick and easy.
I would be amiss not to let you know my husband is not a big fan of coconut but he loved this recipe and asked for a repeat soon!
Generally I change around a recipe to suit my taste buds but I didn’t find that was necessary with this recipe. It was super delicious just like how Greta worked so hard to get it. If you are looking for another quick and easy dinner take a look at our Slow Cooker Pot Roast recipe.
Please go to Indigo and take a look at Greta’s Yum and Yummer book. If you are not a cook then you should give it as a gift. It is on sale now so take advantage of the 30% off.
You may also want to purchase The Looney Spoon Collection. There are countless great recipes in this book.
Yields 4- 5 servings
This recipe is from Yum and Yummer by Greta Podleski. I did not make any major changes. Please buy her book as it has wonderful recipes in it.
15 minPrep Time
30 minCook Time
45 minTotal Time
Greta suggested that if you like it to be more spicy then add 1/4 tsp of cayenne pepper.