Chicken Curry with Sweet Potato and Lemongrass

• Ready in 55m

• Serves 6

• 378 calories

• 27.48g carbs

Chicken Curry with Sweet Potato and Lemongrass is an Indian recipe that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 379 calories, 18g of protein, and 23g of fat per serving. For $2.46 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of full-fat, virgin coconut oil, curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 55 minutes. It works well as a main course. 1 person were impressed by this recipe. It is brought to you by Simply Recipes.

12 ingredients

1. 1/2 cups lemongrass
2. 2 tbsps ginger
3. 1 medium onion
4. 2 tbsps curry powder
5. 1/2 tsps pepper
6. 1/4 tsps cayenne pepper
7. 14 oz full-fat
8. 2 tbsps virgin coconut oil
9. 4 large chicken thighs
10. 1/2 tsps sea salt
11. 1 lb sweet potatoes
12. 3 to 5 cilantro sprigs

Instructions

1. Make the curry paste: In a food processor, whirl the lemongrass into a fine texture, about 3 minutes, pausing occasionally to scrape down the bowl.
2. Add the ginger and pulse to finely chop.
3. Add the onion and pulse again to chop.
4. Add the curry powder, black pepper, and cayenne (if using) and whirl until you have a fragrant yellow paste, about 30 seconds.
5. Prep the coconut milk: Do not shake the can of coconut milk. Open the can and remove 1/3 cup of the thick cream at the top of the coconut milk. Stir the remaining lighter milk, and set both aside.
6. Begin cooking the curry: In a 3- to 4-quart pot over medium-high heat, melt the coconut oil.
7. 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.
8. Add the chicken and 1/2 teaspoon salt, stir to combine, and cook for 1 minute to meld the flavors.
9. 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.
10. Add the sweet potatoes: 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.
11. Finish the curry: 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 flavors. Taste and season with salt (unsalted curry powder may require an additional teaspoon), and splash in a bit of water if the flavors are too strong.
12. Serve immediately, garnished with the cilantro.