Curried Chicken and Sweet Potatoes

We really liked this recipe. It is not spicy at all, just the flavour of curry. Again another super easy one to make.

Curried Chicken and Sweet Potatoes

2 tbsp vegetable oil

1 lb chicken breasts, cut into 1 1/2 inch pieces

1 large sweet potato, peeled, chopped (1/2 inch thick)

1 medium onion, coarsely chopped

1 tbsp curry powder

1 tsp kosher salt

1 (398 ml) can unsweetened coconut milk

1/4 cup slivered almonds, toasted

Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 3 to 4 minutes, or until browned. Place on plate. Add sweet potato and onion to same skillet; cook 5 minutes or until lightly browned, stirring frequently.

Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium low, simmer 10 minutes or until chicken is no longer pink, stirring frequently. Garnish with toasted almonds.

Tip: To toast almonds, place on baking sheet, bake at 375 for 4 to 6 minutes or until light golden brown. Cool.

Yield: 4 servings
Source: somewhere on the Internet