Coconut Curry Chicken with Butter Beans and Rosemary Herb Sweet Potatato

Rosemary Herb Sweet Potato

Ingredients:  2 large sweet potatoes

2 table spoons dried Rosemary

3 table spoons olive oil

Salt and white pepper to taste

Direction:

(1) Preheat oven to 350 degrees F. 

(2) Slice sweet potatoes 1/2 inch thick with skin.
(3) Rub olive oil all over sweet potato.

(4) Lightly grease baking sheet with canola oil.

(5) Lay potato slices on baking sheet.
(6) Add chopped rosemary, salt and pepper onto each slices.

(7) Bake for 10-15 mins

Coconut Curry Chicken with Butter Beans

Ingredients:

 

2 whole chicken breast cubed.

2 tablespoons curry power

1 tablespoon garlic powder

1 can butter beans or 2 cups cooked dried butter beans.

1 pack Grace coconut milk Powder (1.76oz)

3 tablespoons canola oil

1 medium tomato diced

1/2 medium diced sweet pepper

1 small onion diced

1 teaspoon pimento

Instructions:
 

(1) Season chicken breast with salt, pepper, garlic powder and curry powder.
 

(2) Heat canola oil to a frying pan.
 

(3) Add cubed chicken breast and brown on two sides.
 

(4) Reduce flame and then add onions, pimento, sweet pepper and tomato; cook for 1 minute. 

(5) Dissolve coconut powder in 1 cup water; add to chicken mixture and simmer for another 5 mins.
 

(6) Add butter beans and stir together. Cook for another 1-2 mins, add water to adjust consistency.
 

(7) Remove from flame and serve.