Mild Coconut Chicken Curry with Sweet Potato
Description
A combination of Indian curry paste, chicken, coconut milk, and turmeric is served with white jasmine rice and sweet potatoes.
Ingredients
•
2 tablespoons olive oil, divided
•
2 yellow onions, chopped
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6 tablespoons mild curry paste (such as Patak's®)
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2 large cloves garlic, minced
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4 chicken breasts
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4 cups water
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1 russet potato, chopped
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1 sweet potato, diced, or more to taste
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2 teaspoons sea salt, divided
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1 (14 ounce) can coconut milk
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1 carrot, chopped
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2 tablespoons ground turmeric
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1 1/2 tablespoons white sugar
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1 tablespoon soy sauce
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1 lime, juiced
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2 cups cooked jasmine rice
Directions
1
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.
2
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.
3
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.
4
Serve curry with a scoop of sweet potatoes on top of jasmine rice.