Curried Chicken, Sweet Potatoes and Onions

Curried Chicken, Sweet Potatoes and Onions

You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.

2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 large sweet potato, peeled, chopped (1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted

1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.

2. 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. Sprinkle with almonds.

TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.

4 (1 1/4-cup) servings

PER SERVING: 540 calories, 37.5 g total fat (20 g saturated fat), 29.5 g protein, 24 g carbohydrate, 70 mg cholesterol, 515 mg sodium, 5.5 g fiber