YOUR SOLIN GENERATED RECIPE
Creamy Coconut Curry Chicken with Roasted Sweet Potato Mash
Enjoy a vibrant, hearty meal featuring tender chicken simmered in a fragrant coconut curry sauce paired with a velvety roasted sweet potato mash. This dish brings warmth from spices with a creaminess from light coconut milk, creating a balanced, satisfying flavor profile that's perfect for a fulfilling dinner.
INGREDIENTS
6 oz Chicken Breast
100g Sweet Potato
1/4 cup Light Coconut Milk
50g Red Bell Pepper
30g Yellow Onion
1 tsp Curry Powder
1 clove Minced Garlic
1 tsp Fresh Ginger (grated)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Peel and cube the sweet potato.
Toss sweet potato cubes lightly with a pinch of salt and pepper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes roast, dice the red bell pepper and yellow onion. Mince the garlic and grate the ginger.
Cut the chicken breast into bite-size pieces, season with salt and pepper.
In a skillet, heat a drizzle of oil over medium heat and sauté the onion until translucent. Add garlic, ginger, and curry powder, stirring until fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides.
Pour in the light coconut milk and add the diced red bell pepper. Simmer on low heat for 8-10 minutes until the chicken is cooked through and the sauce has slightly thickened.
Once the sweet potatoes are ready, mash them lightly to create a coarse puree.
Serve the coconut curry chicken over a bed of roasted sweet potato mash. Adjust seasoning with additional salt and pepper as needed.