Coconut Curry Chicken and Sweet Potatoes


  • 1 Tbsp curry powder
  • 1 Tbsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp salt, 1/4 tsp pepper
  • 1 (1.87-lb) pkg boneless, skinless chicken breasts
  • 3/4 lb sweet potatoes, peeled and cut into chunks
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (13.66-oz) can coconut milk
  • 1 (6-oz) can tomato paste


Place curry powder, cumin, ginger, salt and pepper in a zip-top plastic bag. Cut chicken into 1-inch cubes; add to bag, seal, and shake to coat. Place chicken in a 5- or 6-quart slow cooker. Top with sweet potatoes, onion and garlic. Stir together coconut milk and tomato paste; pour over onions. Cover and cook on LOW 7 to 8 hours or until chicken is tender. Serve chicken mixture over cauliflower, if desired.

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