Chicken Sweet Potato Curry

Another easy and healthy comfort meal for you!

This curry is high-protein, full of veggies and healthy fiber, and an easy pressure cooker meal (which means minimal clean-up!). Prep it before your week begins for easy leftovers - I also like to make some rice to go with it on the side. My easy coconut rice goes really well with it!

Recipe makes 4 servings

Ingredients

• 1 tbsp olive oil or butter

• 1 small yellow onion, diced

• 1 red pepper, diced

• 2 garlic cloves, minced

• 1” fresh ginger, grated

• 1 ½ lb. chicken breasts, boneless & skinless, diced

• ½ lb. sweet potato, diced

• 1 cups peas, frozen

• 1 cup chicken broth

• 2 oz tomato paste

• Spices:

  • 3 tbsp curry powder

  • 1 tsp cumin

  • 1 tsp ground turmeric

  • 1/2 tsp coriander

  • 1/4 tsp cayenne (optional)

  • 1/4 tsp black pepper

  • 1/4 tsp salt

  • 5.4oz can of coconut cream

  • 1 tbsp arrowroot powder

  • Garnish: cashews, cilantro

Directions

1. Heat the oil in the Instant Pot on to sauté mode with medium heat. Add the onion and red pepper, sauté for about 3 minutes. Turn off the sauté mode, add the garlic and ginger, sauté for 30 seconds until fragrant.

2. Add the sweet potato, peas, broth, tomato paste, curry, cumin, coriander, turmeric, cayenne, pepper, and salt. Mix to combine. Fold in the chicken. Close the lid and set to pressure cook (high pressure, sealing) for 15 minutes.

3. Quick release pressure when the time is up. Turn on sauté mode again. Add the coconut cream to the IP. Mix until melted. Whisk the arrowroot powder into the a couple Tbsp water, then add it to the IP. Stir slowly until it thickens a bit.

4. Serve over rice or cauliflower rice. Garnish with cashews and cilantro.