Chicken Curry Fury
What has two thumbs and loves a good curry? <This girl.> And who just made her first-ever curry that also happened to be paleo? <You know it.> I'm really excited about this recipe, which was inspired by Chicken Curry with Sweet Potatoes from epicurious. I had curry on the brain because it was zero degrees when I woke up yesterday morning, and we all know that something incredibly comfy happens when ginger, curry and coconut milk get together. This makes a giant amount of food, so you should have enough for lunch and/or dinner the following day. And yes, the flavors have a secret party overnight so it tastes that much better the next day.
Chicken Curry Fury
7 tablespoons curry powder, divided
1 teaspoon sea salt
4 lb all-natural chicken breast or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium shallot, chopped
5 garlic cloves, minced
4 teaspoons red curry paste
2 tablespoons fresh ginger, peeled and chopped
4 cups natural chicken stock
4 medium carrots, peeled and sliced diagonally
1 can organic unsweetened coconut milk
1 white onion, cut into wedges
2 medium sweet potatoes, peeled and cut into cubes
In a medium bowl, mix 6 tablespoons of curry powder with the sea salt. Dredge each piece of chicken in the curry mixture and place on a plate. Heat the oil in a Dutch Oven or large stockpot over medium heat. Add the shallot, garlic, red curry paste and remaining tablespoon of curry, and mix. Add the chicken stock and ginger, and stir occasionally for 1-3 minutes, until everything is fully incorporated. Add chicken, bring to a boil and reduce heat to medium low. Add the carrots and cook for 10 minutes. Add the coconut milk, onion, and sweet potato and cook for another 15 minutes. Simmer on low until ready to serve.