Chicken Curry and Veggies

 Going on the ninth consecutive night of cooking dinner at home, we were a little bored and having a hard time coming up with something inspiring. We sat there at lunch asking, "so what do you want for dinner?" "I don't know, what do you want for dinner?" Over and over...and over. We sounded like the vultures from the Jungle Book (please tell me you know what I'm talking about). Max finally had an a-ha moment and remembered one of the first dishes we made together, one of his favorites that we used to make a lot, then kind of forgot about as we continued to try new recipes.

This is a great low calorie, low fat, high protein dinner solution that takes all of 30 minutes to make if you grab pre-chopped veggies at your local grocery store. Both Whole Foods and Central Market have pre-chopped onions and sweet potatoes, as well as cubed chicken, so all you'd have to chop is the bell pepper.

Ingredients:
Yields 4-5 servings

• 1 lb. chicken, cubed
• 1/4 cup + 1 tbsp. Soy-Ginger Sauce, divided (I have the 365 brand)
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cups sweet potato, cubed
• 3 tsp. curry powder
• 2 tsp. cumin
• 1 tsp. chili powder
• dash of cayenne
• 3/4 cup low fat, unsweetened coconut milk 
• Base of choice (rice, quinoa)

Boil the cubed sweet potatoes until, softened and you are able to pierce with a fork. Drain and set aside. While those are cooking, marinate the cubed chicken in the soy-ginger sauce.

In a wok, add the chicken and cook on medium-high heat for 10-12 minutes or until the chicken is cooked through. Remove from the wok and set aside.

Add the onion and bell pepper to the wok, allowing them to soften. Once the onion is translucent, add the sweet potato to the wok and turn up the heat. Cook the vegetables until lightly browned, then return the chicken to the wok to join the veggies.

In a small bowl, combine 1 tbsp. of the Soy-Ginger sauce and the coconut milk.

Sprinkle the spices over top the veggies and chicken, coating well, then pour in the coconut milk mixture. Take a taste and then add your desired amount of cayenne pepper to give it the right amount of kick for your taste. 

I used a brown rice/quinoa blend as a base and ladeled the curry over top.