Mild Coconut Chicken Curry with Sweet Potato

Name: Mild Coconut Chicken Curry with Sweet Potato
Total time: 75
Yield: 8
Ingredients: 2 tablespoons olive oil, divided; 2 yellow onions, chopped; 6 tablespoons mild curry paste (such as Patak's®); 2 large cloves garlic, minced; 4 chicken breasts; 4 cups water; 1 russet potato, chopped; 1 sweet potato, diced, or more to taste; 2 teaspoons sea salt, divided; 1 (14 ounce) can coconut milk; 1 carrot, chopped; 2 tablespoons ground turmeric; 1 ½ tablespoons white sugar; 1 tablespoon soy sauce; 1 lime, juiced; 2 cups cooked jasmine rice

Recipe by Emi Goya from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

•

2 tablespoons olive oil, divided
•

2 yellow onions, chopped
•

6 tablespoons mild curry paste (such as Patak's®)
•

2 large cloves garlic, minced
•

4 chicken breasts
•

4 cups water
•

1 russet potato, chopped
•

1 sweet potato, diced, or more to taste

•

2 teaspoons sea salt, divided
•

1 (14 ounce) can coconut milk
•

1 carrot, chopped
•

2 tablespoons ground turmeric
•

1 ½ tablespoons white sugar
•

1 tablespoon soy sauce
•

1 lime, juiced
•

2 cups cooked jasmine rice

Instructions

Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
Serve curry with a scoop of sweet potatoes on top of jasmine rice.