If you’ve followed along on my Instagram page, you know that I am a huge fan of the Whole30 program and have incorporated it into nearly everything I cook. Not that my everyday life is strictly Whole30 (hi, I need wine), but it has totally changed the way I purchase and prepare food, and I’ve found that it’s actually super easy to maintain a relatively W30 compliant diet on the regular. A major reason for this is that you learn how to really prepare food well. When your diet consists of mainly whole foods, you have to learn how to draw out the full flavors of your ingredients and play to each of their strengths. I’ve always liked to cook, but Whole30 took my skills to the next level and now I love to cook. That, coupled with the incredible health benefits I’ve experienced since my first round, keeps me coming back for more. (Side note: the Whole30 Recipes Instagram page is awesome and has so many killer recipes. Check it out!). That said, this isn’t a post to convince you to do a Whole30 – it is a post to convince you to try the best meal you’d never guess was so dang good for you.
N, on the other hand, was a bit more skeptical when I told him the premise of the program and some of the differences he could expect to see in the meals I prepared (that was my first mistake. Never tell him what’s in the dish, rookie move). And then. And then something monumental happened. He ate my leftovers. And subsequently all but demanded “I don’t want to know what’s in that orange stuff you made but that needs to become a weekly staple.” And so it has! See below for the Sweet Potato Chicken Curry recipe that made my [skeptical] husband a believer. This stuff is unreal, and makes a huge batch so you have plenty for leftovers (even better that way), or to freeze for later. It’s also suuuuper easy – enjoy!
Sweet Potato Chicken Curry
- 1 Tbsp olive or avocado oil
- 2 large sweet potatoes, diced
- 3 or 4 chicken breasts (I do 4 because it stretches the batch a bit further, but 3 will do!)
- 1 can full fat coconut milk
- 1 onion, diced
- 1 4oz. jar of red curry paste
- 3 Tbsp. ghee
- S&P to taste
Directions:
- Preheat oven to 425 degrees.
- Toss sweet potato in olive oil and S&P, and roast on a parchment-paper covered baking sheet for about 30 min. (they should start to turn brown around the edges and get soft. Turn the pieces with a spatula as needed).
- S&P chicken breasts generously, set aside.
- Heat 1 Tbsp. ghee on a cast iron skillet (I love my cast iron skillet, let me know if you have questions on how to use/clean one!) and add onion. Cook until soft and lightly browned. Remove from skillet and place in a large stock pot; set aside.
- Add 2 Tbsp. ghee to the same pan. When hot (medium-high heat), add chicken breasts, round-side down. Sear for 5-6 min on each side, or until internal temperature reaches 165*. Roughly chop the chicken breasts. (I use kitchen shears to do this while they are still on the skillet, after each side has been seared, and this helps the pieces to cook thoroughly and absorb the cooking juices from the pan).
- Add cooked chicken and roasted sweet potatoes to the stock pot with onions. Stir in the curry paste, coconut milk, and S&P to taste. Bring to a simmer on low heat.
That’s it! So easy and SO flavorful and clean! Many thanks to Michelle of The Whole Smiths for creating and sharing the recipe on the Whole30 Recipe Instagram, she opened up my stubborn hubby’s mind to W30 compliant foods and now he eats [almost] everything I cook (chia seed pudding is still a hard NO…).
What are some of your favorite recipes (Whole30 or not)? Help a sista out and share below!
Timshel & Grace 