Curry Chicken Tenderloin with Sweet Potatoes Recipe 4
See full recipe on: Taste of Home
Ingredients |
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| 3/4 pound chicken tenderloins, cut into 1-inch cubes |
| 1 small green pepper, cut into thin strips |
| 2 shallots, thinly sliced |
| 2 teaspoons minced fresh gingerroot |
| 1 teaspoon curry powder |
| 1 g arlic clove, minced |
| 1 tablespoon canola oil |
| 1-1/3 cups chicken broth |
| 1 tablespoon lime juice |
| 1/2 teaspoon sugar |
| 1/4 teaspoon crushed red pepper flakes |
| 1 medium sweet potato, peeled and cut into 1-inch pieces |
| 3/4 cup light coconut milk |
| Chopped peanuts and flaked coconut, optional |
| Hot cooked rice, optional |
Nutrition 3 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 502 | — |
| Fat | 28g | 43% |
| Carbs | 40g | 13% |
| Protein | 21g | 42% |
| Fiber | 4g | 18% |
| Cholesterol | 49mg | 16% |
| Sodium | 706mg | 29% |
Preparation |
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