Burmese chicken aloo curry with Japanese sweet potatoes

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

Burmese chicken aloo curry with Japanese sweet potatoes

Paleo Friendly

Burmese chicken aloo curry with Japanese sweet potatoes

Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 610 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1¼ pounds boneless skinless chicken thigh pieces
  • 1 yellow onion
  • 2 or 3 Japanese sweet potatoes
  • Sunbasket 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

Nutrition per serving

Total Fat 39g (50% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 710mg (31% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Soybeans


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

Wash produce before use


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.
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, 5 to 7 minutes. Transfer to a plate. Do not clean the pot. While the chicken browns, prepare the vegetables.


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

In the same pot used for the chicken, if dry, add 1 teaspoon oil and warm 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. Stir in the lemongrass paste, 1 cup water, as much Marash chile as you like, and the miso paste, if using.
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.


Transfer the chicken aloo to individual bowls and serve.

Kids can!
  • Scrub the sweet potatoes.
  • Measure out 4 cups water.
  • Set the table.
  • Serve the meal.
  • Sweep the floor.