I have never posted a recipe on my blog before, but I just made the yummiest (and easiest) dinner that we have had in a loooong time. I get into a bit of a rut, but I tried something new tonight and it was great (and healthy), I thought I would share.
Curry Chicken and Sweet Potatoes
4 boneless chicken breasts (I used chicken tenderloins)
1 med onion-cut up (I used onion powder...we are not onion fans at this house)
2-3 sweet potatoes-cut into chunks
2/3 cup orange juice
1 tsp salt
1/4 tsp pepper
3 tsp curry powder
1 clove garlic-minced (I used 1/8 tsp garlic powder)
Place the chicken, onion and sweet potatoes in your slow cooker, mix together remaining ingredients and pour over the chicken/sweet potatoes. Cook on low for 4-6 hours (or however your slow cooker works.) I cooked mine on high for about 3 hours.
I served this with delicious coconut rice. Just replace 1/2 to 2/3 of your water with canned coconut milk (found in the Asian food aisle) and cook as usual. I used Minute rice and did 2 cups of coconut milk (one can is just about 2 cups) and 1 cup water to 3 cups of the rice. I am not a huge coconut fan, but this was so delightful!
The whole meal was so "fancy" tasting (quoted from Danny!) I loved that it had a little exotic flair without going overboard. The kids liked it well enough, but Danny and I loved it! Definitely a keeper in our food file. YUM!
Sorry-no picture.
Original recipe found
here.
You've gotta try it!
Just terrific. And is it just me or do any of you get choked up at the standing ovation for the amazing performers? Maybe it's just pregnancy hormones, but I had to hold back the tears when Glinda and Elphaba came out on stage for the curtain call and the crowd jumped to their feet. Tell me I'm not the only one!! Awesome!
