Curried Chicken Bites w/Sweet Potato Noodles

While the prep on this one can take a bit of time, the ingredient list is short and and the directions are simple. Not to mention the cook time is less than 10 minutes!

I got the chicken idea from PaleoBites over on Instagram - go check out her stuff she's pretty awesome! As for the noodles, those came from the Caveman himself and you can get the recipe directly here.

Without further ado, let's begin the recipe portion! I usually make enough for leftovers, so I am going to give you exactly what I used.

Curried Chicken:

3 chicken breast, cut into large chunks
2 garlic cloves, minced
1 1/2 tbsp curry powder
1/2 tbsp each fresh cracked pepper and sea salt

Place chicken chunks into a large ziplock bag. Add garlic and spices. Zip bag closed and shake vigorously to coat chicken chunks with seasonings.

In a saute pan (or  an electric skillet, my fave thing to cook in) heat 2 tbsp coconut oil. Add chicken to pan and allow to cook 8-10 minutes or until cooked through.

Don't stir too often, you want the pieces to get a little crispy!

See those brown edges? Yeah those are the best.

Sweet Potato Noodles:

Rinse and peel 2 sweet potatoes. I used white ones as they have a milder flavour and my husband actually liked them. He's not a sweet potato fan =) Using a mandolin, carefully thinly slice the poatoes. Then, using a knife, cut each of those slices into strips.

I guess I forgot to take a pic of them cooking, but here is what I did. I only had a wok style pan to use and this would have worked better in a standard saute pan. I put 2 tbsp Kerrygold salted butter and about 1tbsp coconut oil in the pan over a medium high heat. Once heated, I added the noodles and tossed them around to coat them. Allow them to cook 5-8 minutes or until they are at a consistency you prefer. I overcooked them a teensy bit and they lost some of their noodle-y nature and ended up more like pieces. 

In the bottom of the bowl, I added sea salt, pepper, and cinnamon. I put the now cooked potatoes back in the bowl and stirred them to coat with seasonings.

So, in less than 10 minutes cook time (and about 15 minutes prep time) we sat down to eat:

It was really, really tasty! My husband loved it, and he hasn't ever eaten curry that he liked. This pleased me greatly! 

You could very easily turn this into something more traditional by adding some coconut milk to the pan and some sweet peppers, onions, and pineapple or something similar. But it was so easy without those things and that was the best part of this recipe.

Happy cooking!