By Marla Meridith | October 14, 2011

Photo: Marla Meridith

I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens.

Serve with your favorite rice, quinoa and side salad. A dipping bread like naan would be great too!

Photo: Marla Meridith

Marla Meridith is the creator, photographer, stylist, and go-to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, and high energy life. She is obsessed with her family, food, travel, apples, cinnamon, and coffee. Look for her on TwitterFacebookPinterest and StumbleUpon too.

For more of Marla’s recipes, follow me on Twitter (@MarcusCooks)

  • 1 medium Onion, chopped
  • 3 cloves Garlic, chopped
  • 1 tbsp unrefined Coconut Oil
  • 2 lbs organic Chicken Breast, trim to bite sized pieces
  • 1 can (15 ounces) Sweet Potato Puree
  • 4 slices cooked Bacon, chopped (set aside some for the topping)
  • 1 can (17.5 ounces) unsweetened light Coconut Milk
  • a few pinches Smoked Paprika
  • pinch of Sea Salt
  • pinch of ground Cinnamon
  • pinch of ground Black Pepper
  • 1/2 tsp ground Ginger
  • 1 tsp Pumpkin Pie Spice
  • 1 packet powdered Stevia (or a little bit of your favorite sweetener)
  • 2 tbsp Coconut Flour (or adjust to thicken sauce to your liking)
  • 1 cup Cherry Tomatoes
  • 1/4 cup fresh chopped Cilantro (plus some for garnish)


1. Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

2. Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

3. Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.

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