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Sweet Potato Coconut Curry with Chicken and Bacon

Authoradmin
DifficultyBeginner

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 Serving
Prep 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.

Ingredients

 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)

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.

Sweet Potato Coconut Curry with Chicken and Bacon

~ Marla Meridith

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