Ingredients
For 4 Serving(s)
chicken-and-sweet-potato-curry
- 3 T curry powder
- 1/2 t salt
- 2 lb chicken thighs
- 2 T vegetable oil
- 1 T shallot
- 1 clv garlic
- 2 t crushed red pepper flakes
- 3 T fish sauce
- 1 T sugar
- 2 lemongrass stalks
- ginger
- 1 1/2 c chicken broth
- 3 carrots
- 1 1/2 c coconut milk
- 1 onion
- 1 lb sweet potato
- 1/2 c basil
Chicken and Sweet Potato Curry Directions
- Combine 2 tablespoons of the curry powder and the salt. Place the chicken in a shallow casserole and sprinkle with the curry mixture, turning the chicken to coat evenly. Set aside for 30 minutes.
- Heat the oil in a medium pot over medium heat. Add the shallot, garlic, crushed red pepper, and last tablespoon of curry powder, and stir until fragrant, about 10-15 seconds. Add the chicken and cook until the edges begin to turn golden, 3-4 minutes. Stir in the fish sauce, sugar, lemongrass, ginger, and chicken broth. Bring to a boil, then reduce heat to low, and add the carrots. After about 10 minutes, pour in the coconut milk. Fold in the onions and sweet potato, and simmer for 15-18 minutes, until the vegetables are tender.
- Serve hot, garnished with basil.