A Family That Eats Together: Chicken and Sweet Potato Curry

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's Nicole's meal plan for this week.

A mix of Asian style curries has resulted in my chicken and sweet potato curry. Mild enough for the kids but tastiest enough for the whole family, this curry has lite coconut milk to add body to the sauce. If you prefer something vegetarian, cubed firm tofu would be a perfect substitute. Serve with naan, brown basmati rice, or rice noodles. And like so many curries, it even more delicious the next day!

Serves: 6
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 3 boneless skinless chicken breasts, cubed
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 medium onion
• 1 inch fresh ginger, minced
• 1 ½ cups chicken stock
• 1 (14 ounce) can light coconut milk

Directions

1. Combine the chicken, curry powder, and salt in a bowl.
2. Heat oil in a sauté pan over medium heat. Add the chicken to the pan and sauté until the chicken is golden (approximately, 5 minutes). Add the shallot, garlic, onion and ginger, sautéing them for another 3-5 minutes. Pour in the stock and coconut milk. Stir in the sweet potatoes and let it simmer for 15 minutes.
3. Transfer to a bowl and serve with naan, rice, or noodles.