Name: Chicken Curry with Sweet Potato Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: ½ cup Lemongrass; 2 tbsp ginger; 1 medium yellow onion; 2 tbsp Madras-style curry powder; ½ tsp freshly ground black pepper; ¼ tsp Cayenne pepper; 13.5 oz coconut milk; 2 tbsp virgin coconut oil; 4 large chicken thighs; ½ tsp fine sea salt; 1¼ lbs sweet potatoes; 5 fresh cilantro sprigs

How To Make Chicken Curry with Sweet Potato

It’s a whole new world of creamy and savory with this chicken curry dish cooked with sweet potatoes, lemongrass, coconut milk, then topped with cilantro.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

½cuplemongrass,(from 2 medium stalks) coarsely chopped
2tbspginger,peeled, coarsely chopped
1medium yellow onion,coarsely chopped
2tbspMadras-style curry powder,preferably Sun brand
½tspfreshly ground black pepper
¼tspcayenne pepper,optional
13.5ozcoconut milk,(1 can) unsweetened, full fat, not shaken
2tbspvirgin coconut oil,or neutral oil such as canola
4large chicken thighs,(about 1¾ lbs in total) each cut into 3 pieces, boneless, skinless
½tspfine sea salt
1¼lbssweet potatoes,white or orange flesh, peeled, cut into 1-inch chunks
5fresh cilantro sprigs,coarsely chopped

Instructions

In a food processor, whirl the lemongrass into a fine texture for about 3 minutes, pausing occasionally to scrape down the bowl.
Add the ginger and pulse to finely chop. Add the onion and pulse again to chop.
Add the curry powder, black pepper, and cayenne (if using) and whirl for about 30 seconds until a fragrant yellow paste forms.
Do not shake the can of coconut milk.
Open the can and remove ⅓ cup of the thick cream at the top of the coconut milk.
Stir the remaining lighter milk, and set both aside.
In a 3- to 4-quart pot over medium-high heat, melt the coconut oil.
Add the lemongrass paste and cook for 3 to 5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling.
Lower the heat as needed to avoid scorching.
Add the chicken and ½ teaspoon of salt, stir to combine, and cook for 1 minute to meld the flavors.
Add the coconut milk and a little water to cover the chicken.
Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.
Uncover the pot, add the sweet potatoes, and return the curry to a simmer.
Continue cooking for 10 to 12 minutes, uncovered and stirring occasionally, until the potatoes are tender.
Turn off the heat, stir the coconut cream into the sauce, and let rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature the flavors.
Taste and season with salt (unsalted curry powder may require an additional 1 teaspoon), and splash in a bit of water if the flavors are too strong.
Serve immediately, garnished with cilantro.

Recipe Notes

To divide each chicken thigh into 3 equal pieces, cut the flat side as 1 piece, then halve the thicker portion. If large thighs are unavailable, use smaller ones and cut each into 2 pieces.