You heard me right. Bacon in your curry, and it’s healthy too. Just a little bit of bacon goes a long way and adds oh so much flavor. This recipe is like a dream come true my friends. In the same way that I can’t get enough pumpkin I also can’t get enough sweet potato. If my skin turns orange we will just go with it, OK….
Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins
1 medium Onion, chopped
3 cloves Garlic, chopped
1 tablespoon unrefined Coconut Oil
2 pounds organic Chicken Breast, trim to bite sized pieces
1 can (15 ounces) Sweet Potato Purée
4 slices cooked Bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light Coconut Milk
a few pinches Smoked Paprika, Sea Salt, ground Cinnamon, ground Black Pepper and Tumeric
1/2 teaspoon ground Ginger
1 teaspoon Pumpkin Pie Spice
1 packet powdered Stevia (or a little bit of your favorite sweetener)
2 tablespoons Coconut Flour (or adjust to thicken sauce to your liking)
1 cup Cherry Tomatoes
1/4 cup fresh chopped Cilantro (plus some for garnish)
1
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
2
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
3
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
2 pounds organic Chicken Breast, trim to bite sized pieces
1 can (15 ounces) Sweet Potato Purée
4 slices cooked Bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light Coconut Milk
a few pinches Smoked Paprika, Sea Salt, ground Cinnamon, ground Black Pepper and Tumeric
1/2 teaspoon ground Ginger
1 teaspoon Pumpkin Pie Spice
1 packet powdered Stevia (or a little bit of your favorite sweetener)
2 tablespoons Coconut Flour (or adjust to thicken sauce to your liking)
1 cup Cherry Tomatoes
1/4 cup fresh chopped Cilantro (plus some for garnish)
Directions
1
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
2
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
3
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
Authoradmin
