MILD COCONUT CHICKEN CURRY WITH SWEET POTATO

Mild Coconut Chicken Curry with Sweet Potato image

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!

Provided by Emi Goya

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g