Sweet Potato Coconut Curry with Chicken and Bacon

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….

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)

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.

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.

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.

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Sweet Potato Coconut Curry with Chicken and Bacon