Tangy Burmese coconut, turmeric sweet potato and chicken curry recipe

This tangy and coconutty gluten-free turmeric, sweet potato and chicken curry is soooooo good and the bonus is it's cooked in one pot. Plus it is full of flavour, fibre, antioxidants, protein, anti-inflammatories so perfect during winter to keep you warm. I love to serve it with rice noodles.

Serves 4

Prep time: 5m

Cooking time 25m

Ingredients

• 500g boneless chicken thighs

• 1 tablespoon dried ginger

• 1 tablespoon dried turmeric

• 1 tablespoon ground coriander

• 1 tablespoon neutral oil, such as grapeseed

• 2 cloves garlic

• 1 3cm piece peeled ginger

• 1 peeled shallot

• 1 bunch coriander

• 1/4 cup unrefined coconut oil or a neutral cooking oil, such as rice bran oil

• 1 large sweet potato cut into 2cm chunks

• 1 whole broccoli (stem included) chut into chunks and florets

• 2 cups chicken stock

• 2 cans coconut milk

• 2 tablespoons fish sauce

• 1 lime juiced

• 1 pinch salt, to taste

• 1/4 cup crispy shallots

Directions

1. Cut the chicken thighs into about 1-inch pieces and marinate for min 6 hours or overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of neutral oil. If you forget, simply toss the chicken pieces with the spices before you start cooking.
   

2. In a food processor, mince the garlic, ginger, shallot and the roots and/or stems of the bunch of coriander.
   

3. In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside. Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced shallot-ginger-garlic-coriander stem mixture and let cook out a little. Add a couple tablespoons of the chicken stock, the broccoli stems and florets to the pot and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
   

4. Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves and taste for salt. Serve garnished with the crispy shallots and a couple of sprigs of raw coriander.

✨Enjoy

Lydia