Red Curry Chicken
with root vegetables / cauliflower rice
- Sweet potatoes - 12 oz, peeled and chopped
- Turnips - 12 oz, peeled and chopped (sub carrots)
- Bell peppers, red - 1, diced
- Ginger, fresh - 1 tsp, grated
- Garlic - 2 cloves, chopped
- Chicken breasts, boneless and skinless - 1 lbs, chopped
- Cilantro leaves - 3 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Curry paste, red - 3 Tbsp, more or less to taste
- Coconut milk (14 oz / 397 g) - 1 can
- Limes - 1/2, juice of
- Cauliflower florets - 1 lb
- Butter - 2 Tbsp
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Sweet potatoes / Turnips / Bell peppers / Ginger / Garlic - Prep as directed. Combine sweet potatoes and turnips. Store bell peppers in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces, season with some salt and pepper and tenderize with a fork.
- Cilantro - Chop cilantro.
- Place sweet potatoes and turnips into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until sweet potatoes are tender, ~3 minutes. (Turnips should still have a bit of crunch.) Season lightly with some salt and pepper.
- Heat a Dutch oven or wok over medium-high heat and add first part of cooking oil. When oil is hot, sear chicken until golden brown on all sides, ~4 minutes total (it may not be cooked all the way through, but will finish in the sauce). Remove from pan and set aside. Return the pan to the burner and reduce heat to medium.
- To heated pan, add second part of oil, bell peppers, ginger, garlic, and curry paste. Saute until peppers are starting to soften, 2 to 3 minutes
- Add sweet potatoes, turnips, and coconut milk and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes.
- Return chicken to pan, spooning sauce over the top. Continue to simmer (don’t let it boil or the chicken will turn tough) until chicken is cooked through, ~4 minutes more.
- Stir in lime juice. Taste curry and season with some salt and pepper. Top with cilantro.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve curry chicken over cauliflower rice. Enjoy!
Really liked this! Made on a Sunday and wanted it to simmer, so I put buttercup (not butternut) squash and celery root in raw (I didn't have sweet potatoes or turnips!) And added an extra cup of water. Sauteed peppers, added everything else and simmered with lid on until tender, then removed lid and simmered for awhile to reduce. Maybe took an hour altogether? Also added two chopped roasted red pepper because I did have enough raw bell. Will be sure to try again as originally written with sweet potato and turnips. And cilantro! We loved it! Reminded us of Thank You Omu and her thick red stew! ♥️1 Helpful
Because I don't do difficult... West African Chicken in Almond Sauce (also called Mafe): Sweet potatoes - 1 Large, chopped Turnips - 12 oz, 3 small to medium, chopped (sub carrots) Bell peppers, red - 1, diced Stock, any type - 2 cups Almond butter, creamy - 1/2 cup Tomato paste - 2 Tbsp Ginger, fresh - 1 tsp, grated Garlic - 2 cloves, chopped Red pepper flakes (opt) - 1/4 to 1/2 tsp Chicken breasts, 3 to 4, chopped Oil, cooking - 1 Tbsp + 1 Tbsp Cilantro leaves - 3 Tbsp, chopped Limes - 1/2, juice of Cashews - 1/4 to 1/2 cup Quinoa: Butter - 1 Tbsp Stock, any type - 2 cup (sub water) Quinoa, uncooked - 1 cup Chop Sweet Potato and Turnips. Place in large bowl and lightly season with salt and pepper. Microwave for 10 to 12 minutes. Almond Sauce: Combine the stock, almond butter, tomato paste, ginger, garlic, and red pepper flakes. Chicken - Chop into bite-sized pieces, season with some salt and pepper and tenderize with a fork. Cilantro - Chop cilantro and set aside with the Cashews. Quinoa Directions: Combine stock and butter in a pot. Bring to a boil. Add Quinoa. Cook about 15 minutes, and remove top. Check for water at the bottom, and continue cooking till water is gone. Remove from heat and set aside. Mafe Directions: Bring a large pot or pan to a medium high heat and add the oil to cover. When hot cook chicken till about half done. Maybe 4 minutes. If necessary, add a little more oil. Then, add the red bell pepper. Cook maybe 1 to 2 minutes or just go to the next step. Add microwaved sweet potatoes and turnips. And, add almond sauce and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes. Add about 1 tablespoon corn starch to a little water and stir, then pour into the pot. I thought it looked too water. The corn starch will thicken it. Continue to cook for maybe 5 minutes or till thickened and remove from heat. Let cool for 15 minutes. Stir in lime juice. Taste stew and season with some salt and pepper. Top with cilantro and cashews.0 Helpful
When I tasted the sauce it was great but somehow when combined with cous cous it turned quite flat. Maybe a texture thing.0 Helpful
Really good - needed juice from the full lime at the end to brighten up the flavors. Do wonder how I could bring the calories down to make this again though - maybe cutting the sweet potatoes, since they didn’t feel necessary. The chicken and carrots are plenty.0 Helpful
This was good. I think I might have liked it better with rice. Although the only couscous I could find was in a box, so might try again with better couscous. Left overs were also very good.0 Helpful
Very good and very easy!0 Helpful
Tasty! Might use rotisserie chicken for this instead.0 Helpful