I love the warm aromatic spices in this dish. I also really love that it cooks up in one dish and can be on the table in 30 minutes. It makes a great weeknight meal your whole family will enjoy. Serve it over brown rice, cauliflower rice or quinoa.
- 1 tbsp. Extra Virgin Olive Oil
- 2 1/4 lbs Chicken Thighs (boneless, skinless, about 2 thighs per serving)
- 1 large Yellow Onion, diced
- 4 Cloves of Garlic, minced
- 1 tbsp. Freshly Grated Ginger
- 1 tbsp. Curry Powder
- 1 tbsp. Garam Masala
- 3 tbsp. Tomato Paste
- 1/2 tsp. Sea Salt
- 2 Sweet Potatoes, peeled and diced
- 1-14 oz can Lite Organic Coconut Milk
- 1 cup Frozen Peas
- 2 tbsp. Cilantro, minced
- You’ll need a large (12-inch) non-stick skillet with a lid for this recipe. Heat olive oil in skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and set aside.
- To same skillet, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes. Add gingerroot, curry powder and garam masala. Mix well. Add coconut milk, tomato paste, and salt. Cook and stir until mixture is bubbly and well blended. Stir in sweet potatoes. Return chicken pieces to skillet and spoon sauce over top. It won’t look very pretty at this point but hang in there. Reduce heat to low. Cover and simmer for 15 minutes.
- Stir in green peas and cook for 5 more minutes, just until peas are heated through. Stir in cilantro and serve hot over brown rice, cauliflower rice or quinoa.
If you’ve never tried Garam Masala spice blend, now’s your chance! It’s a highly aromatic blend of roasted, ground spices used in Indian cooking: coriander, cumin, cinnamon, cloves, cardamom and black peppercorns. You can find it in the regular spice aisle of your grocery store.
No Chicken Thighs
Use chicken breasts. Cut them into thirds and reduce simmering time by 5 minutes.
If you prefer your dish really spicy, add 1/4 tsp or more of cayenne pepper.
Recipe adapted from Yum & Yummer by Greta Podleski