Vietnamese Chicken Curry with Sweet Potatoes

Ingredients:

• 3 tablespoons curry powder
• 1/2 teaspoon sea salt, or to taste
• 2 pounds skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 1 teaspoon garlic chili sauce
• 3 tablespoons Golden Mountain® Seasoning Sauce or Fish Sauce
• 1 tablespoon sugar
• 3 dollops Gourmet Gardens® Lemongrass 
• 2 dollops Gourmet Gardens® Ginger
• 1 1/2 cups fresh chicken stock 
• 24 baby carrots cut on the diagonal 
• 1 1/2 cups unsweetened coconut milk
• 1 red onion, cut into wedges
• 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes

Directions:

Combine 2 tablespoons of the curry powder and the salt in a bowl. Cut the chicken breasts into thigh-sized pieces. Add to the bowl, turning to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili sauce, and the remaining 1 tablespoon curry powder. Stir until fragrant, Braise the chicken in batches, approximately 2-3 minutes per side, depending on thickness. Place on a plate and set aside.

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 into the pot.  Then place the braised chicken on top, cover, and cook covered approximately 15 minutes.  Remove the lid and cook an additional 10-15 minutes.

[Optional:  Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions before serving.]


Myrtle's Note:  This is incredibly delicious!  Oh, my!  I could not track down chili paste, so I substituted a Vietnamese Chili Garlic Sauce and cut the amount in half.  I doubled the sweet potatoes, because I wanted it to be a bit more hearty.  And, given my love of Gourmet Gardens®, I used their lemongrass and ginger products.

Yield:  6 servings


Adapted from:  http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843