Curried Coconut Chicken over Sweet Potatoes
Ginger Fruit Salad
Ingredients
- 1 Tbsp curry powder
- 1 Tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp salt
- ½ tsp pepper
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 onion, thinly sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (13.5-oz) can light coconut milk
- 1 (6-oz) can tomato paste
- 6 large sweet potatoes
- ¼ cup chopped fresh cilantro
Instructions
- Place curry powder, cumin, ginger, salt and pepper in a zip-top plastic bag.
- Add chicken, seal, and shake to coat. Place chicken in a 5- to 7-quart slow cooker.
- Top with onion, carrots, celery, and garlic. Stir together coconut milk and tomato paste; pour over vegetables.
- Cover and cook on LOW 7 to 8 hours or until chicken is done.
- Meanwhile, preheat oven to 400°F. Bake potatoes on a baking sheet 45 minutes or until very tender.
- Split potatoes, and fluff with a fork. Spoon chicken mixture over potatoes.
- Sprinkle with cilantro.
Side Dish Ingredients
- 1 (16-oz) container peeled pineapple, chopped
- 1 large mango, peeled and chopped
- 1 Gala apple, cored and chopped
- ¼ cup chopped fresh mint
- 1 tsp raw honey
- ½ tsp ground ginger
Side Dish Instructions
- Combine pineapple, mango, apple and mint in a large bowl.
- Microwave honey in a microwave-safe bowl at HIGH 30 seconds or until melted.
- Add ginger; stir until ginger dissolves.
- Add honey mixture to fruit; toss until well blended.
Slow Cooker Meal Plan
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