Name: Chicken And Sweet-Potato Curry
Yield: 4 servings
Ingredients: 2 medium onions, coarsely chopped; 3 -6 tablespoons chopped fresh ginger; 4 garlic cloves, peeled and minced; 1 - 1 1/2 tablespoon curry powder; 1/2 tablespoon chili paste (optional); 2 tablespoons vegetable oil; 2 medium sweet potatoes, peeled and cut into bite size cubes; 1 (10 ounce) package frozen okra, thawed; 1 1/2 lbs chicken breasts, cut into bite size strips; 1 1/3 cups chicken broth; 2 cups coconut milk

Servings: 4 persons

2 medium onions, coarsely chopped
3 -6 tablespoons chopped fresh ginger
4 garlic cloves, peeled and minced
1 - 1 1/2 tablespoon curry powder
1/2 tablespoon chili paste (optional)
2 tablespoons vegetable oil
2 medium sweet potatoes, peeled and cut into bite size cubes
1 (10 ounce) package frozen okra, thawed
1 1/2 lbs chicken breasts, cut into bite size strips
1 1/3 cups chicken broth
2 cups coconut milk

1
In a food processor combine onions, ginger, garlic, curry powder,chili paste and 1/3 cup chicken broth, blend until smooth.
2
Heat oil in a Dutch oven (approximately 5-quart pot) saute onion mixture, stirring frequently until just starting to change color.
3
Add sweet potatoes, okra and 1 Cup of chicken broth with 2 cups coconut milk. Bring to just where you start to see bubbles, reduce to a medium/low heat. Simmer until potatoes are tender,9 to 12 minutes. Stir in chicken strips, cook until just opaque throughout, 5 to 8 minutes. Season with salt and pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken And Sweet-Potato Curry

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