Burmese chicken aloo curry with Japanese sweet potatoes
Gluten-Free, Dairy-Free, Paleo
30 – 40 Minutes
A customer favorite, this paleo Burmese chicken curry is rich, fragrant, and complemented by the chestnutty flavor of Japanese sweet potatoes.
- 10 ounces boneless skinless chicken thigh pieces
- 1 yellow onion
- 2 Japanese sweet potatoes
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
- ½ teaspoon Marash chile flakes (optional)
- 2 tablespoons red miso (optional)
- 1 cup diced tomatoes
- ½ cup coconut milk
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 3 or 4 sprigs fresh cilantro
To get the curry on the table even faster, in Step 2, start cooking the onion while you finish preparing the sweet potatoes.
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.
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 curry
Add the sweet potatoes, tomatoes, coconut milk, cloves, and cinnamon stick and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the chicken and 2 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, 6 to 8 minutes.
Chop the cilantro; finish the curry
- When the curry is almost done, coarsely chop the cilantro.
Calories: 710, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 16g (80% DV), Cholesterol: 115mg (38% DV), Sodium: 220mg (9% DV), Carbohydrates: 49g (16% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Soybeans
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.