Chicken Curry with Sweet Potatoes and Coconut Rice Recipe

Ingredients

Coconut Rice:

• 3 cups long-grain rice , skinless, boneless
• 3 cups coconut milk
• 1 cup water

Chicken Curry:

• 3 tbsp vegetable oil
• 2 sweet potatoes, (roughly 8 oz total) peeled & diced
• 2 garlic cloves, minced
• 4 oz tomatoes , diced small
• 5 oz red onions, diced small
• 1 tsp ginger, grated
• 1¼ lb chicken breasts, boneless & skinless, cubed
• ⅔ cup orange juice
• 2 tbsp curry powder
• 1 cup chicken broth
• ½ cup coconut milk
• ⅓ cup cilantro, chopped, plus extra for garnish
• 1 tbsp cornstarch, dissolved in 2 tbsps cold water
• Salt & ground black pepper , to taste

Instructions

1. Start with the coconut rice. Wash rice grains according to package directions.
2. Using a rice cooker, combine all ingredients. Steam for roughly 30 minutes or until fully cooked. Set aside.
3. For the chicken, heat oil in a deep skillet then saute onions, garlic, ginger, & tomatoes until translucent.
4. Add chicken & curry powder then roast briefly before setting aside.
5. Using the same skillet, combine orange juice, chicken broth, & sweet potatoes. Boil them for roughly 10 minutes, or until potatoes are tender.
6. Add in coconut milk, sauteed chicken, & cornstarch slurry. Simmer it over low heat for another 5 minutes or until curry thickens. Season with salt & pepper to taste. Adjust accordingly.
7. Add cilantro & mix to combine.
8. Garnish with 1 tablespoon chopped cilantro & serve together with roughly 1 cup coconut rice per serving.