Mild Coconut Chicken Curry with Sweet Potato

Name: Mild Coconut Chicken Curry with Sweet Potato
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 tablespoons olive oil, divided; 2 yellow onions, chopped; 6 tablespoons mild curry paste (such as Patak's®); 2 large cloves garlic, minced; 4 chicken breasts; 4 cups water; 1 russet potato, chopped; 1 sweet potato, diced, or more to taste; 2 teaspoons sea salt, divided; 1 (14 ounce) can coconut milk; 1 carrot, chopped; 2 tablespoons ground turmeric; 1.5 tablespoons white sugar; 1 tablespoon soy sauce; 1 lime, juiced; 2 cups cooked jasmine rice

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Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

Recipe by Emi Goya

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

8

Yield:

1 pot of stew

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil, divided
2 yellow onions, chopped
6 tablespoons mild curry paste (such as Patak's®)
2 large cloves garlic, minced
4 chicken breasts
4 cups water
1 russet potato, chopped
1 sweet potato, diced, or more to taste
2 teaspoons sea salt, divided
1 (14 ounce) can coconut milk
1 carrot, chopped
2 tablespoons ground turmeric
1 ½ tablespoons white sugar
1 tablespoon soy sauce
1 lime, juiced
2 cups cooked jasmine rice

Directions

Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
Serve curry with a scoop of sweet potatoes on top of jasmine rice.

Cook's Note:

The curry usually will taste better on the second day, as all the flavors open up and come together.

Nutrition Facts (per serving)

345	Calories
16g	Fat
37g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 345
% Daily Value *
Total Fat 16g	20%
Saturated Fat 10g	51%
Cholesterol 32mg	11%
Sodium 837mg	36%
Total Carbohydrate 37g	13%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 16g
Vitamin C 14mg	72%
Calcium 59mg	5%
Iron 9mg	51%
Potassium 622mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.