SuperQuick Burmese Style Chicken Curry
with Rich Coconut Curry and Sweet potato
Indulge in the rich, aromatic flavours of Burmese coconut chicken curry, a comforting dish that perfectly balances warmth and depth. Tender pieces of chicken are simmered in a luscious coconut milk-based curry infused with a homemade curry paste, and a touch of fish sauce for umami richness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
¾ cup
Basmati Rice
1 unit(s)
Sweet Potato
56 g
Onion, sliced
7 g
Cilantro
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
2 tbsp
Fish Sauce
(Contains: Anchovies May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, peel, then cut sweet potato into 1/4-inch pieces.
- Roughly chop cilantro.
- When hot, add sweet potato and 1/4 cup water. Season with salt and pepper. Cook for 2-3 min stirring often until sweet potato are soft, but not mushy. Transfer to a plate.
- While sweet potato cooks, pat chicken dry with paper towels. Season with salt and pepper.
- Reheat pan over high. Add 1/2 tbsp (1 tbsp) oil, then chicken and onions. Cook for 2-3 min, stirring occasionally, until golden.
- Add curry paste, coconut milk and fish sauce to the pan with chicken. Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.*
- Fluff rice with a fork. Stir in half the crispy shallots.
- Divide rice between bowls.
- Top with curry, cilantro and remaining crispy shallots.