Chicken Curry with Sweet Potatoes

Ingredients for Chicken Curry with Sweet Potatoes

• 3 tablespoons curry powder, preferably Three Golden Bells brand

• 1/2 teaspoons salt, or to taste

• 900g skinless chicken thighs

• 2 colheres de sopa de óleo vegetal

• 1 tablespoon chopped shallot

• 2 teaspoons minced garlic

• 2 teaspoons ground chilli paste or dried chilli flakes, or to taste

• 3 colheres de sopa de molho de peixe

• 1 tablespoon sugar

• 2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife

• 1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife

• 350ml fresh chicken stock or store-bought low-sodium chicken broth

• 3 carrots, peeled, cut on the diagonal into 2/3-inch pieces

• 350ml unsweetened coconut milk or cow's milk

• 1 yellow onion, cut into wedges

• 1 medium sweet potato (about 450g ), peeled and cut into 1-inch cubes

• 1/2 cup Asian basil leaves, cut in half

• 8 sprigs coriander, cut into 2-inch pieces

• 2 spring onions, chopped

1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.

2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chilli paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, coriander and spring onions, and serve.

Aviso Legal

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