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    You are at:Home»Dairy-Free Recipes»Chicken Coconut Curry with Sweet Potatoes

    Chicken Coconut Curry with Sweet Potatoes

    3
    By Alisa Fleming on April 23, 2014 Dairy-Free Recipes, Entrees

    This recipe for chicken coconut curry was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Diane Halferty. To qualify, she used Culinary Coconut Milk by So Delicious Dairy Free.

    Chicken Coconut Curry with Sweet Potatoes

    In this rich and comforting recipe, chicken and sweet potatoes are cooked and baked in one-pot with a rich red curry sauce. To finish, it’s topped with toasted coconut and mustard seeds, and served with lime wedges and jasmine rice.

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingSpecial Diet Notes & Options: Chicken Coconut Curry

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, optionally peanut-free, soy-free, and generally top food allergy-friendly.

    For paleo and grain-free chicken coconut curry, simply skip the rice or serve this dish over easy cauliflower rice.

    Chicken Coconut Curry with Sweet Potatoes
     
    Print
    Prep time
    20 mins
    Cook time
    70 mins
    Total time
    1 hour 30 mins
     
    Author: Diane Halferty
    Serves: 6
    Ingredients
    • 1 (3½ pound) whole chicken, cut into 8 pieces
    • 2½ teaspoons Kosher salt, plus additional as needed
    • Black pepper, as needed
    • 2 tablespoons peanut, safflower or vegetable oil
    • ¼ cup finely chopped scallion
    • 1½ inches fresh ginger, peeled and grated (1½ tablespoons)
    • 3 garlic cloves, minced
    • 1 to 2 jalapeño or Serrano chiles, seeded and finely chopped
    • 2 tablespoons red curry paste
    • 2 cups So Delicious Dairy Free Original Culinary Coconut Milk
    • 1-2 tablespoons packed light brown sugar
    • 2 medium sweet potatoes (1 pound), peeled and cut into 1½ inch chunks
    • ¾ cup coconut flakes
    • 1 tablespoon black or brown mustard seeds, optional
    • Fresh cilantro leaves
    • Lime wedges
    • 4 cups hot cooked Jasmine or Basmati rice, for serving
    Instructions
    1. Heat oven to 325°F.
    2. Pat chicken dry with paper towels and season with salt and pepper.
    3. Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
    4. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk, brown sugar, and sweet potatoes.
    5. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken (about ½ cup). Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
    6. Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds, if used, and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
    7. Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes.Taste and adjust seasonings as needed. Pour over chicken and potatoes.
    8. Sprinkle with the coconut and mustard seed (if used) mixture and cilantro. Serve with lime wedges for squeezing. Serve over hot Jasmine or Basmati rice.
    Notes
    Variation: add 2 Cups drained Pineapple tid-bits to the sauce, just before removing from the pot.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Renée ♥ The Good Hearted Woman on April 29, 2015 9:48 am

      This sounds fabulous! I threw together something similar last month, but it came out just a little flat. I think I just missed something in the flavor profile, so I can’t wait to give this recipe a try and get it right!

      Reply
      • Alisa Fleming on April 30, 2015 3:57 pm

        I hope this one works out better for you Renee!

        Reply
    2. Arman @ thebigmansworld on April 8, 2015 1:40 am

      Absolutely craving curry right now- Love how there is coconut flakes in it too! Making this!

      Reply

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