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1/2 pound boneless skinless chicken breast
2 medium sweet potatoes
1/2 bunch fresh kale
2 tablespoons olive oil
1 jar (about 11.8 ounces) of coconut curry or similar sauce
Peel and dice sweet potatoes into 1/2-inch cubes.
Wash and thinly slice kale, removing middle stem.
Dice chicken breast into 3/4 inch cubes.
Heat olive oil in a large skillet over medium-high heat.
Add sweet potato cubes and cook for 7 to 8 minutes.
Add diced chicken and cook until chicken is browned and no longer pink.
Add chopped kale and jar of curry sauce.
Stir together.
Turn heat to low and simmer for 5 to 8 more minutes or until a fork passes easily through one of the potatoes.
“This pairs well with jasmine rice. Don’t be afraid to experiment with different flavors of curry sauces such as spicy, red or green.” Chef Rose
