made with chicken, coconut milk, turmeric, and Indian curry paste. served with sweet potatoes and white jasmine rice. Add some fukujinzuke, a Japanese pickled radish, as a garnish. It tastes delicious!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 pot of stew |
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
Instructions
- 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.
- The curry usually will taste better on the second day, as all the flavors open up and come together.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 837 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |