——creativity never goes out of style——

Indian Coconut Curry Chicken

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The past week or so, I have been getting my house/routine back in order after reno’s, spring cleaning, yard work, crafting (new diy’s to come!) and just the transition from being back from vacation. So with all the organization and order comes more time for cooking quality meals. I have been determined to try at least two new recipes a week to expand my personal recipe collection. So this week was ethnic dishes. I just love the spice combination, heat and flavors of Indian food so this dish is now one of my favourites! Not to mention that it’s all prepared in the same pot which makes for easy cooking and easier cleanup. It’s full of flavor and protein but skinny on fat. I ate this dish by itself but served my hubby’s with grilled naan bread and brown rice for a heartier meal. So depending on your hunger level or diet it can be served alone as a low carb option. As for the garam masalam spice, I’ve been able to find it in most grocery stores in the ethnic aisle. Let me know what you think! And come back soon for new diy’s!

Ingredients

  • 1 tbsp olive oil
  • 2 lbs  boneless, skinless chicken thighs
  • 1 ½ cups chopped onions
  • 2 tsp minced garlic
  • 1 Tbsp freshly grated ginger root
  • 1 Tbsp medium curry powder
  • 1 Tbsp garam masala (powder)
  • 1 can light coconut milk
  • 3 tbsp tomato paste
  • 2 tsp brown sugar
  • ½ tsp salt
  • 1 ½ cups peeled and diced sweet potatoes
  • 1 cup green peas
  • 2 tbsp minced fresh cilantro

Directions

1. Heat olive oil in large non stick skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and set aside.

2. In the same skillet, add onions and garlic. Reduce heat to medium. Cook about 3 to 4 minutes. Add ginger root, curry powder, garam masala, coconut milk, tomato paste, brown sugar and salt. Cook and stir until mixture is bubbling and combined. Stir in sweet potatoes. Return chicken pieces to skillet and toss with sauce. Reduce heat to low. Cover and simmer for 15 minutes.

3. Stir in green peas and cook for 5 more minutes, just until peas are heated through. Stir in cilantro and serve hot.

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Always start out with a larger pot than what you think you need. ~ Julia Child

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