Heat a large stovetop pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute...your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 10 minutes, then flip and cover again for additional 10 minutes.
After 10 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast these times are based on 10 oz breasts.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
Once the chicken is cooked remove it from the pan and set aside. Leave the remaining juices in the pan.
Start cooking the rice by, bringing 2 cups of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn the heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
While the rice is cooking add your garlic, onion, and bell pepper to the pan you cooked the chicken in. Mix the veggies in with the remaining juices and cook the veggies at medium heat for 3-5 minutes, until the onions begin to soften.
Now add the tomato paste, sweet potato, coconut milk, curry powder, turmeric, and paprika to the pan. Stir everything together until evenly combined. Then cover with a lid, lower the heat to a simmer and cook for 15 minutes. Stir every 5 minutes.
Using a fork and knife shred your chicken breasts into bite-size pieces.
After 15 minutes add the shredded chicken, serrano pepper, and additional water. Stir everything again until well combined. Cover with a lid and cook for an additional 5-10 minutes. Until the potatoes are fork-tender.
By now your rice should be done. Plate your rice, then top with your chicken & sweet potato curry mixture, season with a dash of salt and pepper...enjoy!
Macro Nutrition
Nutrition Facts
Chicken & Sweet Potato Curry
Amount Per Serving
Calories 545Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 5.9g37%
Trans Fat 0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 98.7mg33%
Sodium 98.7mg4%
Potassium 490.7mg14%
Carbohydrates 69.8g23%
Fiber 5.4g23%
Sugar 14.4g16%
Protein 42.5g85%
Vitamin A 542.5IU11%
Vitamin C 187.6mg227%
Calcium 31.9mg3%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.