Chicken Potato Curry Recipe (Gluten Free) (Edit recipe)

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This chicken potato curry recipe uses simple ingredients to create a flavorful and satisfying curry. Serve it over rice or with naan bread for a complete meal. This one is sure to please everyone at the dinner table. It is packed with lemongrass, coconut milk, miso or curry flavor, sweet potatoes and spices. It is easy to make and perfect for a gluten free, dairy free meal prep! It is gluten free, dairy free and nut free.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	11 g
Carbohydrates:	17 g
Protein:	13 g
Cholesterol:	35 g
Sodium:	424 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

Serves: 4

Ingredients

2 whole Chicken Breast, boneless skinless
1 whole Onion, chopped
1 whole Sweet Potato, peeled and, diced
2 Tbsp Lemongrass, paste
14.5 oz Diced Tomatoes, undrained
.5 cup Coconut Milk
miso paste or curry paste choose depending on your likingmiso paste or curry paste choose depending on your liking

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot or Dutch oven, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks. Set aside.
While the chicken simmers, heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the lemongrass paste and cook for an additional minute, allowing the flavors to release. Add the diced sweet potato and cook for another 2-3 minutes, stirring occasionally.
Pour in the diced tomatoes with their juices and the coconut milk. Bring to a simmer and cook for 10-12 minutes, or until the sweet potato is tender. Stir in the miso paste and simmer for another 2 minutes, allowing the miso to meld with the flavors.
Return the shredded chicken to the pot and stir to combine. Heat through for a minute or two. Taste and adjust seasonings with salt and pepper if desired.