Chicken and Sweet Potato Curry With Coconut and Car

Name: Chicken and Sweet Potato Curry With Coconut and Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cubed; 3 sweet potatoes, peeled and cubed; 3 tablespoons curry powder (Indian); 1 tablespoon ground turmeric; 2 shallots, chopped; 2 inches ginger, peeled and diced; 2 lemongrass, stalks chopped; 2 tablespoons raw sugar (or use white sugar); 2 tablespoons sesame oil (or vegetable oil); 3 tablespoons chili flakes; 3 tablespoons fish sauce; 2 ½ cups coconut milk; 1 bunch cilantro, stems removed; 1 bunch basil, stems removed; salt and pepper

Servings: persons

1 lb boneless skinless chicken breast, cubed
3 sweet potatoes, peeled and cubed
3 tablespoons curry powder (Indian)
1 tablespoon ground turmeric
2 shallots, chopped
2 inches ginger, peeled and diced
2 lemongrass, stalks chopped
2 tablespoons raw sugar (or use white sugar)
2 tablespoons sesame oil (or vegetable oil)
3 tablespoons chili flakes
3 tablespoons fish sauce
2 ½ cups coconut milk
1 bunch cilantro, stems removed
1 bunch basil, stems removed
salt and pepper

1
Prep chicken, sweet potatoes, shallots, ginger, and lemon grass.
2
Mix curry powder and turmeric with the chicken cubes.
3
Put shallots, ginger, and lemon grass stalks in a blender and blend to a paste.
4
Heat sugar with 1.5 tbsp water until sugar dissolves and turns golden.
5
Remove from heat.
6
Heat oil in a large pot or dutch oven.
7
Brown the chicken, stirring, 3 or 4 minutes.
8
Add the chilli flakes, fish sauce, coconut milk, half the cilantro, and half the basil.
9
Add the cubed sweet potato and the caramelized sugar.
10
Add about 1 cup of water, enough to just cover chicken and sweet potatoes.
11
Cover and simmer 45 minutes.
12
Season to taste and garnish with the remaining cilantro and basil.
13
Serve with steamed long-grain rice.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cubed, 3 sweet potatoes, peeled and cubed, 3 tablespoons curry powder (Indian), 1 tablespoon ground turmeric, and more.

Yes, Chicken and Sweet Potato Curry With Coconut and Caramel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sweet Potato Curry With Coconut and Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions