Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
I made this the other night, and it was delicious!! A hit in my house. I actually used broccoli and cauliflower, but I think it could be used with most any vegetable. The "template" here would be a base of white sweet potatoes, topped with roasted veggies, then shredded chicken, topped with curry sauce. Yum! I made a chicken straight from frozen in my Instant Pot (yes, you can do that!! on the pressure cooker setting), and now I have shredded chicken for the week for lunches or an easy dinner.
Recipe created and submitted by Mallory Froman.
Ingredients:
1 bunch of Bok Choy (chopped)
3 Heads of Broccoli (chopped)
3 TBS Avocado Oil
1 tsp salt
2c cooked and shredded chicken
2 white sweet potatoes halved
1 jar of your favorite curry sauce (I used Yai’s Yellow Curry)
Directions:
1. Preheat oven to 450
2. In a large bowl combine broccoli, bok choy, avocado oil, and salt. Spread on roasting pan and roast for 15-20 minutes or until broccoli is crispy.
3. In a sauce pan, warm curry sauce on low heat until it simmers.
4. To roast white sweet potatoes, drizzle avocado oil over flesh, and place on roasting pan flesh side down. (Takes about 30 minutes at 400 degrees)
4. Assemble bowls. Add chicken, half a white sweet potato, and roasted broccoli and bok choy. Spoon desired amount of curry over and enjoy!
Looking for a great curry sauce recipe? Try this one from All Recipes https://www.allrecipes.com/recipe/25881/basic-curry-sauce/