Chicken Curry w/ Sweet Potatoes & Jasmine Rice
Ready in 30 Minutes | Gluten-Free
IN YOUR BOX
FROM YOUR KITCHEN
cutting board & knife
deep medium-large pot
salt and pepper
1. PREPARE THE CHICKEN
CUT chicken thighs into quarters with knife on cutting board.
COAT chicken thighs evenly with onion powder, HALF of curry powder, HALF of garlic, and a generous amount of salt and pepper. Set aside.
2. PREPARE THE CURRY
EMPTY olive oil into a medium pot over high heat.
ADD shallots, remaining garlic, and remaining curry powder to pot. Stir until fragrant.
ADD red onion, and lemongrass ginger sauce 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.
3. MAKE 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.
4. SERVE & ENJOY!
COMBINE lime juice crystals with 1 tablespoon of water in a small bowl. Stir until dissolved.
FINISH curry with lime juice and sweet peas.
SERVE curry over jasmine rice and enjoy!
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Wine: Apothic White Blend (California)
A blend of Chardonnay, Riesling and Pinot Grigio for a medium-bodied white wine with vibrant layers of flavor, including notes of peach and apricot.
Beer: BoulevardThe Calling IPA
This double Indian pale ale burst forth with unmistakable tropical fruit and pine hop aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish.
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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