Chicken Curry w/ Sweet Potatoes and Jasmine Rice
Ready in 30 Minutes
Unpack Your Kit Ingredients
*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.
Grab Your Cookware and Staples
cutting board & knife
deep medium-large pot
2 small bowls
salt and pepper
Step 1: Prepare the Chicken
CUT chicken thighs into quarters with knife on cutting board.
PLACE chicken thighs in a shallow pan.
COAT chicken thighs evenly with onion powder, HALF of curry powder, HALF of minced garlic, and a generous amount of salt and pepper. Set aside.
Step 2: Prepare the Curry
HEAT extra virgin olive oil in a medium pot over high heat.
ADD minced shallots, remaining garlic, and remaining curry powder to pot. Stir until fragrant.
ADD diced red onion, chili paste, chili flakes, ginger paste, lemongrass paste, sugar, fish sauce, and 1/4 cup water to pot.
STIR to combine and reduce heat to medium.
ADD chicken to pot and cook for 10 minutes.
TURN chicken over and add sweet potatoes and coconut milk. Cover pot with lid and reduce heat to medium-low. Cook for 15 more minutes.
Step 3: Boil the Rice
BOIL 1 3/4 cup water in a small pot.
ADD jasmine rice and turn heat to medium.
COVER with lid and cook until tender and liquid is absorbed, about 10 minutes.
SEASON to taste with salt and pepper
Step 4: Serve It
COMBINE lime juice crystals with ONE tablespoon of water in a small bowl. Stir until dissolved.
FINISH chicken with lime juice and sweet peas. Serve chicken curry over jasmine rice.
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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