Burmese chicken aloo with Japanese sweet potato
This warming curry is traditionally made with white potatoes (aloo means potato in Burmese). Here, Chef Justine swaps in Japanese sweet potatoes to keep things paleo-friendly. They have a wonderfully chestnutty flavor and starchy texture that’s ideal for soaking up the fragrant broth, rich with whole spices.
- 1 yellow onion
- 1 Japanese sweet potato
- Fresh cilantro
- 10 ounces boneless skinless chicken thigh pieces
- Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - canola-olive oil blend - salt)
- ½ teaspoon Marash chile flakes (optional)
- 2 tablespoons red miso paste (contains soy) (optional)
- 1 cup diced tomatoes
- 3 whole cloves
- 1 cinnamon stick
- ½ cup coconut milk
Prep the vegetables
- Peel and coarsely chop the onion.
- Trim the root ends from the sweet potato; cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Coarsely chop the cilantro.
Brown the chicken
- Pat the chicken thighs dry with a paper towel; season generously with salt and pepper.
Start the aloo
Finish the aloo
Nutrition per serving: Calories: 680, Protein: 30 g, Total Fat: 38 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 9 g, Cholesterol: 95 mg, Carbohydrates: 52 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 1250 mg