Burmese chicken aloo curry
30 – 45 Minutes
This Burmese home-style chicken curry features umami-rich miso, fragrant lemongrass paste, coconut milk, and cinnamon for a unique, bold flavor.
In your bag
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 1 yellow onion
- 2 sweet potatoes
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- ½ cup coconut milk
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 3 or 4 sprigs fresh cilantro
- 2 tablespoons red miso
To get the curry on the table even faster, in Step 2, start cooking the onion while you finish preparing the sweet potatoes.
Make It Ahead
The chicken aloo curry (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. About 20 minutes before serving, gently rewarm the curry and proceed with Steps 4 and 5.
Calories: 740, Protein: 35g (70% DV), Fiber: 11g (44% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 16g (80% DV), Cholesterol: 115mg (38% DV), Sodium: 820mg (34% DV), Carbohydrates: 55g (18% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, 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.