Coconut Curry Chicken

This is one of my favorite weeknight meals – it’s pretty easy, it’s pretty quick, and it’s a crowd-pleaser. All three of my kids like it. Berkley (by far the pickiest of my children) went as far as to call it “her favorite chicken”… and coming from the child who basically lives on scrambled eggs and cereal, whoa! This curry dish a nice change of pace when you just can’t make spaghetti or tacos again. I serve mine with edamame. Enjoy!

Coconut Curry Chicken 

3 tbsp canola oil 
1 large sweet onion, julienned 
2 tsp minced garlic 
2 to 3 tbsp curry powder 
2 lbs chicken tenderloins, sliced into 1/2” pieces  
1 tsp salt 
1 tsp cumin 
½ tsp pepper 
½ tsp garlic powder 
½ tsp onion powder
1 14.5-oz can coconut milk (not lite) 
1 10-oz can tomato sauce 
1 tbsp sugar

  1. In a large skillet over medium-high heat, heat oil and add onion and garlic. Sauté until onion is translucent. Add curry powder, and stir well.  
  2. Add chicken, salt, cumin, garlic powder and onion powder, stirring well to coat the chicken with the seasonings and brown it a bit. Sauté for 2-3 minutes.  
  3. Add the coconut milk, tomato sauce and sugar. Stir well. Place lid on skillet, reduce heat to medium-low and simmer for 15 minutes. 
  4. Serve over jasmine rice. (For Instant Pot users: 3 cups rinsed rice, 3 1/4 cups water, 5 mins high pressure, quick pressure release.)

*If cooking for a large crowd, you can double to the chicken (the sauce will still be plenty for the additional chicken). Taste at the end and add salt if needed. 

Sweet Potato Casserole

This is my grandma’s sweet potato casserole. I’ve been eating it for as long as I can remember. It is by far, the best sweet potato dish I’ve ever eaten… and I recognize it’s hard to be objective about grandma’s recipes – but for real, this is great!

I made this a couple of years ago for my Thanksgiving lunch at work and some of the ladies in my office adopted this as their go-to sweet potato recipe. And so now that I can’t make it (with my son’s tree nut allergy), I’m happy that they’ve got this recipe down and I can continue to enjoy one of my favorites.

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potatoes
3 cups canned sweet potatoes
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup melted butter
1 tsp vanilla

Topping
1 cup brown sugar
1/3 cup self-rising flour
1/2 cup melted butter
1 cup pecans (chopped)
1 cup coconut

1.) Mash together all ingredients for the sweet potatoes and place in a casserole dish.
2.) Combine topping ingredients with a fork.  Place evenly on top of sweet potatoes.
3.) Bake at 350 degrees for 40 to 45 minutes.

If you’re using fresh sweet potatoes, you may need to add a little more sugar to the sweet potato mixture. You can either bake or boil them. If boiling, peel, cube and then boil until fork-tender. If you bake, bake with skins on then scoop sweet potatoes out of skins.

Sweet Potato Casserole2

Sweet Potato Casserole3