Chicken Coconut Curry
2 tablespoons ghee (use coconut oil to make this dairy free)
2 tablespoons curry powder
1 can full fat coconut milk
Olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 boneless chicken breasts, cubed
1 sweet potato, peeled and cubed
2 tablespoons fresh ginger, grated
Salt to taste
In a medium sized dutch oven, heat ghee over medium heat, let melt, whisk in curry powder. Add coconut milk and whisk until incorporated. Turn heat to low.
In a large skillet, bring a little bit olive oil, over medium high heat. Add onion and garlic. Cook until onions are translucent. Add chicken and cook until it is no longer pink.
Add sweet potatoes to coconut curry mixture, stir. Add chicken, onion and garlic mixture to coconut curry and stir. Stir in fresh ginger. Turn heat to high and bring mixture to a boil. Once it reaches a boil, reduce heat and place lid on dutch oven. Cook for 30 minutes, stirring occasionally. Taste and add salt as needed. Serve over quinoa.
