Chicken and Sweet Potatoes in Turmeric, Coconut Milk

Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4

Since the best way to travel right now is by daydreaming, we are attempting to capture and experience other cultures as much as possible through food and curry is always at top of the list. Burmese-inspired, this particular curry is a mix of ingredients from both India and Thailand. Turmeric and coriander are paired with Thai coconut milk and fish sauce which I personally think is a brilliant mix of ingredients. It's fitting for soup season but I have a feeling I am going to be eating this all year round.

Adapted from this recipe

We used a mortar and pestle to make our paste instead of a food processor and we opted for fresh turmeric, coriander seed, extra stock, and a fresh habanero

Ingredients

• 1 pound boneless chicken thighs

• 1 tablespoon dried ginger

• 1 tablespoon dried turmeric

• 1 tablespoon ground coriander

• 1 cup vegetable oil, plus 1 tablespoon

• 2 garlic cloves, minced

• 1-inch piece peeled ginger, minced

• 1-inch piece of fresh turmeric, minced

• 1 shallot, peeled and minced

• 1 shallot, peeled and sliced into thin rings

• 1 habanero chile pepper, minced with seeds

• 1 bunch cilantro, stems, and leaves separated

• 1 teaspoon coriander seed

• 1/4 cup vegetable oil

• 1 sweet potato, cubed

• 3 cups chicken stock

• 2 tablespoons fish sauce

• 2 limes, 1 juiced and 1 quartered

• 2 cups unsweetened coconut milk

• fine sea salt, to taste

Preparation

1. Cut the chicken thighs into about 1-inch pieces and add them to a resealable plastic bag. Marinate with the ground ginger, ground turmeric, ground coriander, and 1 tablespoon of vegetable oil while you prepare the other ingredients.

2. Add minced garlic, ginger, fresh turmeric, shallot, habanero, and the cilantro stems along with the coriander seed to a large mortar and pestle and grind until you have a paste.

3. Heat the grapeseed oil in a heavy-bottomed pan over medium-high heat. Add sweet potato. Fry the cubes on at least 2 sides of each cube until they turn golden brown. Remove the cubes from the pan and set them aside. Re-use the same oil and pan from the cubes and add the chicken pieces (a few at a time) Season with a few pinches of salt. When they are mostly browned, add the paste and cook down just a little. Add 2 tablespoons of chicken stock and cook down until the mixture is soft. Add the rest of the chicken stock and the sweet potatoes and bring to a simmer.

4. Simmer the soup for about 30 minutes, until the chicken and sweet potatoes are almost tender. Stir in the fish sauce, lime juice, and coconut milk and bring back to simmer. Stir in a ¼ cup of cilantro leaves and season with salt, to taste.

5. In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. When the shallots turn golden brown, remove them from the oil and drain them on a paper towel. They'll continue to cook and crisp up on the paper towel so remove them from the oil a little before they turn dark brown.

To Serve

Divide soup between bowls and garnish with the crispy shallots, a couple of sprigs of raw cilantro, and lime wedges.

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