Creamy, veggie-loaded, sweet and spicy Chicken in Coconut Milk with Swoodles is a delicious, healthy, one-pot dinner!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
2 T olive oil
1/2 t ground cayenne
1 t ground cumin
1 t ground turmeric
1 t ground coriander
salt and pepper
2 boneless skinless chicken breasts, cut into 1” pieces
1 small onion, sliced thin
1 T ginger, minced
1/2 a bell pepper, sliced thin (I like yellow, orange, or red)
1 jalapeno, sliced thin (remove the seeds if you want it less spicy)
1/2 a pint of cherry tomatoes, sliced in half or left whole if they’re tiny
1 sweet potato, spiralized
2 cloves of garlic, minced
1 can of coconut milk (full-fat, not the light stuff)
1 chicken bullion cube
a pinch of brown sugar
1/4 C chopped cilantro
Combine the cayenne, cumin, turmeric, coriander. Season the chicken pieces with a big pinch of salt and pepper, then coat with the spice mixture. Heat the oil in a large skillet over medium-high heat, add the chicken and cook for about 5 minutes, stirring occasionally, until the outside is no longer pink (no need to cook it all the way through yet).
Using tongs or a slotted spoon, remove the chicken to a plate and lower the heat to medium. Add the onion, ginger, bell pepper, and jalapeno. Cook, stirring until they begin to soften, about 3 minutes. Add the tomatoes and swoodles and cook, stirring, about 3 minutes. Add the garlic and cook for another minute.
Return the chicken to the skillet with the veggies, add the coconut milk, chicken bullion, and pinch of brown sugar. Turn the heat to high, bring mixture to a boil, then reduce the heat to low, cover, and simmer for about 5 minutes until the chicken is cooked through and the swoodles are soft. Taste and season with salt and pepper if needed. Garnish with cilantro and serve!