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Mild Coconut Chicken Curry with Sweet Potato
Mild Coconut Chicken Curry with Sweet Potato
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Vibrant Indian curry chicken with creamy coconut milk, turmeric, jasmine rice, and sweet potatoes.
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
Instructions:
  • In a heavy pot over medium-high heat, heat 1 tablespoon oil. Sauté onions, curry paste, and garlic until onions are softened, about 3 to 4 minutes. Mix thoroughly. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
  • Heat the rest of the oil in a pan over medium heat. Add the sweet potato and 1/2 teaspoon of sea salt, ensuring they are coated with the oil. Cook, stirring often, until the potatoes begin to brown on the bottom, about 5 to 7 minutes. Remove and set aside the potatoes.
  • Pour in creamy coconut milk, vibrant carrot, golden turmeric, sweet sugar, savory soy sauce, and the rest of the sea salt into the pan. Mix well and bring back to a gentle simmer for approximately 5 minutes. Gently blend in fresh lime juice and adjust seasoning with more salt to taste.
  • Top jasmine rice with a flavorful curry and a generous scoop of sweet potatoes.

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