Burmese chicken aloo curry with Japanese sweet potatoes
Paleo, Gluten Free, Dairy Free
30 – 40 Minutes
Journey to Burma for this paleo-friendly curry where Japanese sweet potatoes add a subtle chestnut flavor. Omit the red miso paste if paleo-strict.
- 1¼ pounds boneless skinless chicken thigh pieces
- 1 yellow onion
- 2 or 3 Japanese sweet potatoes
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh ginger - fresh garlic - turmeric - salt)
- 1 teaspoon Marash chile flakes (optional)
- ¼ cup red miso paste (contains soy - optional)
- 2 cups diced tomatoes
- 1 cup coconut milk
- ½ teaspoon ground cloves
- 2 cinnamon sticks
- Fresh cilantro
Prep and brown the chicken
- Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
Prep the vegetables
- Peel and coarsely chop the yellow onion.
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Cook the aloo
Add the sweet potatoes, tomatoes, coconut milk, ground cloves, and cinnamon sticks and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the chicken and 4 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are tender and the chicken is cooked through, 8 to 10 minutes.
Chop the cilantro; finish the aloo
- When the aloo is almost done, coarsely chop the cilantro.
- Remove the aloo from the heat and stir in the cilantro. Season to taste with salt. Discard the cinnamon sticks.
- Scrub the sweet potatoes.
- Measure out 4 cups water.
- Set the table.
- Serve the meal.
- Sweep the floor.
Nutrition per serving: Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 16g (80% DV), Cholesterol: 115mg (38% DV), Sodium: 710mg (30% DV), Carbohydrates: 35g (12% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.