Turmeric Chicken Coconut Curry

A flavor-packed curry to enjoy when there's a nip in the air

Note: Don't let the prep time deter you, most of it involves marinating the chicken (3-hours)

 

Serving Size

4

Prep Time

3:25 hr

Cook Time

25 min

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Serving Size

4

Prep Time

3:25 hr

Cook Time

25 min

Ingredients

  • For the marinade

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon curry powder

  • 2 tablespoons lime juice

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 pound uncooked chicken tenders, cut into bite-sized chunks

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    For the curry

  • 1 tablespoon olive oil

  • 3 garlic cloves, finely chopped

  • 2 teaspoons peeled and grated Frieda’s ginger root

  • 2 Frieda’s shallots, finely chopped

  • 1 teaspoon peeled and grated Frieda’s turmeric root

  • 1 to 3 Thai red chiles, seeds removed and finely chopped (or 1/2 teaspoon red pepper flakes)

  • 1 tablespoon curry powder

  • 1 cup vegetable broth

  • 1 14-ounce can full-fat coconut milk

  • 1 Stokes® Purple sweet potato, peeled and cut into 1/2-inch cubes

  • 3 carrots, peeled and sliced into 1/4-inch rounds

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons lime juice

  • Cooked jasmine rice, for serving

  • Cilantro, for serving (optional)

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Cooking Steps

  1. 1

    Combine Greek yogurt, curry powder, lime juice, sea salt and black pepper in large shallow bowl and mix well. Add chicken to marinade and toss to coat each piece. Cover and refrigerate 3 hours. 

     

  2. 2

    To make curry, heat oil in large deep skillet over medium-low heat. Add garlic, ginger root, shallots and turmeric root; sauté 5 minutes. 

  3. 3

    Add chopped red chiles or red pepper flakes, along with curry powder. Continue to sauté 1 minute more.

  4. 4

    Pour vegetable broth into skillet; use spatula tip to loosen any bits stuck to bottom of pan. Add coconut milk, purple sweet potato and carrot. Season with salt.

  5. 5

    Use tongs or slotted spoon to transfer chicken to skillet, remove excess marinade. Bring curry to boil, then reduce heat to low and cover. Simmer 30 minutes until chicken is cooked through and veggies are tender. Turn off heat and stir in lime juice.

  6. 6

    Serve curry over cooked jasmine rice and top with fresh cilantro, if desired.

Where to Buy Frieda’s

Where to Buy Frieda’s