Coconut Curried Chicken and Sweet Potatoes

Submitted by Bethany Paradise


Ingredients:
2 T. olive oil, divided
1 pound chicken breast
2 large shallots, chopped fine
1/2 c. red onion, chopped coarse
2 1/2 t. curry powder
1 t. salt
1/2 t. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 (14 oz.) can coconut milk
2 T. cilantro, chopped
2 green onion, thinly sliced

Directions:
1. Heat 1 T. olive oil in large Dutch oven over medium-high heat. Add chicken and season with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
2. Add remaining oil to Dutch oven. Saute shallots and onion 3-5 minutes. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to medium-low and simmer for 10 minutes. While simmering, dice chicken.
3. Add chicken to curry; simmer 5 more minutes or until potatoes are cooked through and tender. Top with green onion and cilantro. Serve over rice.