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Burmese chicken aloo curry
Customer Favorite

Burmese chicken aloo curry

Gluten-Free, Dairy-Free

2 Servings, 740 Calories/Serving

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

1 bag serves 2 (2 bags serves 4)
  • 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

Chef's Tip

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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Prep and sear the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide pieces; 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. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Add more oil between batches if needed. Transfer to a plate. Do not clean the pot.
While the chicken cooks, prepare the vegetables.

2

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

3

Cook the curry

In the same pot used for the chicken, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium heat until hot but not smoking. Add the onion, lemongrass paste, and as much Marash chile as you like and season with salt. Cook, scraping up any browned bits from the bottom of the pot, until the onion is starting to soften, 2 to 3 minutes.
Add the sweet potatoes, tomatoes, coconut milk, cloves, cinnamon stick, and 2¼ cups [4 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potatoes are just tender, 3 to 5 minutes.
Add the chicken and any accumulated juices and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 2 to 4 minutes.
When the curry is almost done, prepare the cilantro.

4

Prep the cilantro; finish the curry

  • Coarsely chop the cilantro.
Remove the pot from the heat and discard the cinnamon stick. Immerse the bottom half of a fine-mesh strainer in the broth and add the miso. With a whisk or fork, stir the miso into the broth until fully incorporated. Alternatively, in a small bowl, combine the miso with ½ cup [1 cup] curry broth; with a whisk or fork, stir until incorporated, then pour the miso broth into the pot. Stir in the cilantro and season to taste with salt and pepper.

5

Serve

Transfer the curry to individual bowls and serve.

Kids Can!

  • Measure the onion.
  • Scrub the sweet potatoes.
  • Measure the water.

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