BRAISED SWEET POTATO CHICKEN CURRY WITH COCONUT RICE

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min

2 tablespoons vegetable oil 1-1/2 lbs boneless skinless chicken breasts, cut into large 3-in pieces 1 medium onion, finely chopped 3 cloves garlic, minced 2 medium sweet potatoes, cut into 3-in large cubes 2 tablespoons red curry paste 2 tablespoons minced fresh ginger 1-1/2 cups coconut milk 1/2 cup chicken broth Salt and pepper to taste Steamed Coconut Rice 1 cup water 1 cup coconut milk 1 cup long-grain white rice 3 tablespoons minced fresh parsley

In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes. Stir in red curry paste, and ginger. Cook two minutes until fragrant. Pour coconut milk and chicken broth into pan and gently stir. Season with salt and pepper. Bring to a low simmer and then reduce to medium-low heat, cover pan and bake at 325F 45-60 minutes or until chicken and sweet potatoes are very tender. Season with additional salt and pepper to taste Steamed Coconut Rice While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top.