One Pan Meal

Burmese chicken aloo curry with Japanese sweet potatoes

Paleo, Gluten-Free, Dairy-Free

2 Servings, 670 Calories/Serving

30 – 40 Minutes

This warming one-pot meal is traditionally made with white potatoes (the Burmese word aloo means “potato”). Here, Chef Justine swaps in Japanese sweet potatoes to keep things paleo-friendly. They have a wonderful chestnutty flavor and starchy texture that’s ideal for soaking up the fragrant broth, rich with whole spices.

I'm cooking with


  • 10 ounces boneless skinless chicken thigh pieces
  • 1 yellow onion
  • 1 or 2 Japanese sweet potatoes
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh ginger - fresh garlic - turmeric - salt)
  • ½ teaspoon Marash chile flakes (optional)
  • 2 tablespoons red miso paste (contains soy - optional)
  • 1 cup diced tomatoes
  • ½ cup coconut milk
  • 3 cloves
  • 1 cinnamon stick
  • 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.
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, 3 to 5 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, ¼ cup water, as much Marash chile as you like, and the miso paste, if using.
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 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 cloves and cinnamon stick.



Transfer the aloo to individual bowls and serve.

Chef’s Tip To get the aloo to the table even more quickly, in Step 2, start cooking the onion while you finish preparing the sweet potatoes.

Nutrition per serving: Calories: 670, Protein: 33g, Total Fat: 48g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 5g, Saturated Fat: 17g, Cholesterol: 115mg, Carbohydrates: 30g, Fiber: 6g, Sugar: 9g, Added Sugars: 0g, Sodium: 820mg
Contains: soy