BRAISED SWEET POTATO CHICKEN CURRY

Ingredients

Sweet Potato Chicken Curry

• 2 tablespoons vegetable oil
• 1-1/2 lbs boneless skinless chicken breasts, cut into large 3-in pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, cut into 3-in large cubes
• 2 tablespoons red curry paste
• 2 tablespoons minced fresh ginger
• 1-1/2 cups coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste

Steamed Coconut Rice

• 1 cup water
• 1 cup coconut milk
• 1 cup long-grain white rice
• 3 tablespoons minced fresh parsley

Instructions

Sweet Potato Chicken Curry

1. In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes.
2. Stir in red curry paste, and ginger. Cook two minutes until fragrant. Pour coconut milk and chicken broth into pan and gently stir. Season with salt and pepper. Bring to a low simmer and then reduce to medium-low heat, cover pan and bake at 325F 45-60 minutes or until chicken and sweet potatoes are very tender. Season with additional salt and pepper to taste

Steamed Coconut Rice

1. While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top. Enjoy!