Chicken and Sweet Potato Groundnut Curry

Name: Chicken and Sweet Potato Groundnut Curry
Prep time: 12 min
Cook time: 17 min
Total time: 29 min
Yield: 3 servings
Cuisine: Ghanaian
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, diced); 1 red bell pepper (diced); 2 clove garlic (minced); 1 fresh ginger (1 inch, grated); 0.5 teaspoon cayenne pepper; 1 can crushed tomatoes (14.5 ounce); 0.5 cup almond butter (creamy); 1 cup chicken broth; 1 sweet potato (medium, peeled, cut into 1/2-inch cubes); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 package cauliflower rice (10 ounce, thawed)

A rich and satisfying Ghanaian-inspired curry featuring tender chicken, sweet potatoes, and aromatic spices in a savory almond butter sauce, served with quick cauliflower rice.

Prep: 12 min
Cook: 17 min
Total: 29 min
Servings: 3
Cuisine: Ghanaian
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Egg-Free
Paleo
Whole30
High-Protein
High-Fiber
Soy-Free

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, diced)
1 red bell pepper (diced)
2 clove garlic (minced)
1 fresh ginger (1 inch, grated)
0.5 teaspoon cayenne pepper
1 can crushed tomatoes (14.5 ounce)
0.5 cup almond butter (creamy)
1 cup chicken broth
1 sweet potato (medium, peeled, cut into 1/2-inch cubes)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 package cauliflower rice (10 ounce, thawed)

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Remove the chicken from the skillet and set aside.
Add the yellow onion and red bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, fresh ginger, and cayenne pepper, and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, creamy almond butter, and chicken broth. Bring the mixture to a simmer. Add the sweet potato, salt, and black pepper. Return the chicken to the skillet. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sweet potato is tender.
While the curry simmers, cook the thawed cauliflower rice according to package directions or by sautéing it in a separate pan for 5-7 minutes until heated through.
Serve the chicken and sweet potato groundnut curry hot over the cauliflower rice.

Notes

Adjust the amount of cayenne pepper to control the spice level. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 620
Protein: 48.5 g
Carbohydrates: 33.7 g
Fat: 37.9 g
Fiber: 10.3 g
Sodium: 590 mg
Saturated Fat: 8.1 g
Sugar: 12.5 g
Cholesterol: 105 mg