Curried Chicken and Sweet Potatoes

Along with our new gym adventures, we’ve been working on eating better. We generally eat pretty well, but there’s always room for improvement. Because of our busy schedule, we scrounge for food during the day and Brian takes a lunch to work, so I focus on making a really good dinner.

Our current focus is more whole foods, less processed food and starches overall, balanced with our budget restrictions. I also follow a gluten free diet, so I am focusing on making meals in a way that doesn’t require me to cook twice.

We are further limited to our cooking appliances! We traded our propane stove out for an electric one, but haven’t been able to get an outlet installed for it yet, so I use two hotplates, a toaster oven, an electric skillet and a turkey roaster to cook. This all sounds great, but our old trailer only allows two of these to run at a time without tripping the breaker, so I have to cook in stages, and plan ahead! Ah, the joys of learning to make do!

Also, I should note that I am no Pioneer Woman! I don’t have a snazzy camera or the skills to use it, I don’t often measure ingredients, and I generally use the recipe more as a guide than a rule book. So, I can’t really tell you how much cumin to use…I do it to my family’s taste! I also rarely make anything the same way twice, beyond the basics like tacos and spaghetti. I apologize ahead of time!

Tonight, I have some leftover chicken from the whole chicken I roasted for last night’s chicken chef salad, and some sweet potatoes that I need to use up, so I decided on curry!

Traditional curry is usually served with rice, and often has a rich sauce, but I’m trying something new and going without the extra starch and added sauce.

I diced three smallish to medium sweet potatoes into bite sized pieces, added a whole onion sliced in slivers and a can of rinsed chick peas. I added these to a ziplock bag with some olive oil, garlic salt, cumin, a touch of cinnamon and cayenne, and curry powder. I shook it all together until well coated, dumped it into an 8x8in baking pan,and put it in the toaster oven for 30 minutes at 450°.

I added a bag of frozen broccoli florets and the left over shredded chicken meat to a deep sauce pan with a little more olive oil, and spiced them a little pink Himalayan salt and pepper. I cooked until the broccoli is heated through, and added the roasted veggies. After a few minutes of letting the whole mix mingle, it’s ready!

I will serve this with tortillas tonight for anyone who wants one, and some fruit cocktail. Brian and I plan to start using time on Sundays to cook some things ahead, and I’ll make some good flatbread for our curries :).

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