Burmese chicken aloo curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese chicken aloo curry

Gluten-Free, Carb-Conscious, Dairy-Free

2 Servings, 600 Calories/Serving

20 Minutes

Journey to Burma with this home-style chicken and sweet potato curry, featuring umami-rich miso, fragrant lemongrass paste, and coconut milk.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 organic sweet potato
  • Sun Basket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • 1 cup diced fire-roasted tomatoes
  • ½ cup coconut milk
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket aloo base (miso - Marash chile flakes - cloves)

Chef's Tip

Make It Ahead
For maximum flavor and aroma, we recommend doing Steps 1, 2, 3, and 4 (minus the cilantro prep) 1 day ahead. Let the curry cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the curry, adding 1 to 2 tablespoons water as needed to loosen it, and chop the cilantro.

Nutrition per serving

Calories: 600, Protein: 25g (50% DV), Fiber: 9g (36% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 13g (65% DV), Cholesterol: 95mg (32% DV), Sodium: 1070mg (45% DV), Carbohydrates: 44g (15% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot. While the chicken is cooking, prepare the vegetables.

2

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.

3

Cook the curry

In the same pot used for the chicken, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium heat until hot but not smoking. Add the onion and lemongrass paste, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until the onion starts to soften, 2 to 3 minutes.
Add the chicken, sweet potato, tomatoes, coconut milk, and 1½ cups [3 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the potato is just tender and the chicken is cooked through, 4 to 6 minutes.
When the curry is almost done, prepare the cilantro.

4

Prep the cilantro; finish the curry

  • Coarsely chop the cilantro.
Remove the pot from the heat. Immerse the bottom half of a fine-mesh strainer in the broth. With a fork or whisk, stir the aloo base into the broth until fully incorporated. Alternatively, in a small bowl, combine the aloo base with ½ cup [1 cup] curry broth; with a fork or whisk, stir until incorporated, then pour the broth into the pot. Stir in the cilantro and season to taste with salt and pepper.

Serve

Transfer the curry to individual bowls and serve.

Kids Can!

  • Measure the onion.
  • Scrub the sweet potato.
  • Measure the water for the curry.