Burmese chicken aloo with Japanese sweet potato

30 - 40
Gluten Free Dairy Free Paleo

This warming curry is traditionally made with white potatoes (aloo means potato in Burmese). Here, Chef Justine swaps in Japanese sweet potatoes to keep things paleo-friendly. They have a wonderfully chestnutty flavor and starchy texture that’s ideal for soaking up the fragrant broth, rich with whole spices.


  • 1 yellow onion
  • 1 Japanese sweet potato
  • Fresh cilantro
  • 10 ounces boneless skinless chicken thigh pieces
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - canola-olive oil blend - salt)
  • ½ teaspoon Marash chile flakes (optional)
  • 2 tablespoons red miso paste (contains soy) (optional)
  • 1 cup diced tomatoes
  • 3 whole cloves
  • 1 cinnamon stick
  • ½ cup coconut milk



Prep the vegetables

  • Peel and coarsely chop the onion.
  • Trim the root ends from the sweet potato; cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Coarsely chop the cilantro.


Brown the chicken

  • Pat the chicken thighs dry with a paper towel; season generously with salt and pepper.
In a large pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring a few times, until browned but not yet cooked through, 4 to 5 minutes. Transfer the chicken to a plate; do not wipe out the pot.


Start the aloo

To the pot used for the chicken, warm 1 teaspoon oil over medium heat until hot but not smoking. Add the onion, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until softened, 2 to 3 minutes. Add the lemongrass paste and as much Marash chile as you like, and stir to coat. Pour in ¼ cup water. Stir in the miso paste (if using), then add the potatoes, tomatoes, cloves, and cinnamon stick.


Finish the aloo

Return the chicken to the pot along with 2 cups water. Bring to a boil, reduce to a simmer, and cook until the sweet potatoes are tender and the chicken is cooked through, 6 to 8 minutes. Remove from the heat and stir in the coconut milk and cilantro. Season to taste with salt. Discard the cinnamon stick and cloves before serving, if desired.



Ladle the aloo into individual bowls and serve.

Nutrition per serving: Calories: 680, Protein: 30 g, Total Fat: 38 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 9 g, Cholesterol: 95 mg, Carbohydrates: 52 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 1250 mg

Contains: soy

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