Chicken Curry with Goat's Milk

Chicken Curry with Goat's Milk
  • 1 sweet potato, cubed
  • 3 tablespoons canola oil, divided
  • 1 large onion, chopped, divided
  • 4 large skinless, boneless chicken breasts, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 2 cups goat's milk
  • 2 large apples, cubed
  • 1 cup goat's milk yogurt
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • salt and ground black pepper to taste
  • 1/4 cup chicken stock (optional)


  1. Place sweet potato cubes on a large microwave-safe plate. Cook in the microwave until softened, about 10 minutes.
  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add half of the chopped onion; cook and stir until tender, 3 to 5 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Transfer to a bowl.
  3. Heat remaining 1 tablespoon oil in the saucepan. Cook and stir remaining onion with garlic until tender, 3 to 5 minutes. Add sweet potato, goat's milk, apples, yogurt, ginger, curry powder, cumin, turmeric, salt, and pepper; bring to a simmer. Return chicken to the saucepan. Simmer until flavors combine, about 10 minutes.
  4. Stir chicken stock into the saucepan. Cook until heated through, about 1 minute.

04/16/2018
Chicken Curry with Goat's Milk, recipe PT15M PT1H 5 455 calories

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