Chicken Coconut Curry with Sweet Potatoes and Carrots
Warm and full of flavor, this curry is a perfect autumn dish. Chicken, sweet potatoes, carrots, golden raisins and cashews all swim in a spiced sauce. Topped with fresh cilantro.
prep time: 15 minutes
cook time: 20 minutes
servings: 4
Ingredients:
1 lb boneless, skinless chicken thighs
2 cans coconut milk - 13 oz each
1 large carrot - sliced
2 medium sized sweet potatoes - diced
2 cloves garlic - minced
1/2 white onion - chopped
1/2 tsp turmeric
4 tbsp curry spice blend (I used Seasonality Spices Maharajah (Indian Curry) - It’s so good! Link here)
juice of 1/2 a lemon (plus a little more to taste)
2 tbsp lemon zest
1 tsp brown sugar
1/4 cup roasted cashews (unsalted)
1/4 cup golden raisins
2 tbsp olive oil
salt and pepper
1/4 cup freshly chopped cilantro
Cooked rice for serving
Directions:
Start by filling a medium sized pot with water, and letting it boil. Season the water with generous amounts of salt and add your diced sweet potatoes. Cook until they are tender. You’ll want to ere on the side of underdone vs. overdone, as they will continue cooking in the sauce.
While the potatoes are cooking, take your chicken thighs and season each side with salt and pepper. In a frying pan, warm your olive oil over medium-high heat. Once the oil is hot, place one side of your chicken down onto the pan. Let sit until one side is seared and golden brown (about 3 minutes). Flip the chicken, and sear the other side until it is golden as well. Set aside on a plate. Do not worry if the chicken is not cooked through yet, we will be cooking it with all the yummy spices a little later.
In the same pan, add your garlic, onion and turmeric. Cook until the onion starts to become translucent and the garlic is just beginning to brown. Add in your sliced carrots.
Pour in the cans of coconut milk and mix. Add in the curry spice blend, lemon juice, lemon zest, and brown sugar. Stir until well mixed. Add in the cashews and golden raisins. I also added some pinches of cilantro and stirred them in. The potatoes should be tender by now, so you can add those in when they are finished cooking. Taste and adjust accordingly - if too spicy, add in some more brown sugar and lemon. If you like more heat, add some more curry.
Reduce heat to a simmer and place the chicken thighs between the potatoes and carrots. Spoon the sauce over the chicken. Cover the pan, and let cook until the chicken is cooked thoroughly. This will take about 15 minutes.
Once cooked, serve over cooked rice and top with generous amounts of fresh cilantro. EAT.