Curried Chicken with Root Vegetables

  • Yield 4 to 6 servings


3 tablespoons curry powder, divided
1 1/2 teaspoons salt, divided
2 pounds skinless chicken thighs
1 cup long grain white rice
4 cups low sodium chicken broth, divided, plus more if desired
1 tablespoon extra virgin olive oil
2 tablespoons vegetable oil
1 tablespoon chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried red pepper flakes
3 tablespoons fish sauce
1 tablespoon granulated sugar
2 stalks lemongrass, each cut into 2 or 3 pieces, then smashed
1 1 inch piece fresh, peeled ginger, cut into thirds, then smashed
2 medium carrots, peeled, halved lengthwise, then cut into 1/4 inch thick halfmoons
2 small parsnips, peeled, cored, then cut into 1/4 inch thick rounds
1 medium turnip, peeled, cut into 1/4 inch dice
1 1/2 cups unsweetened coconut milk
1 medium onion, cut into 16 smaller wedges
1 medium sweet potato (about 1 pound), cut into 3/4 inch dice
1/4 cup Thai basil leaves, roughly torn, for garnish
6 sprigs cilantro, roughly chopped, for garnish
2 scallions, white and green parts, chopped, for garnish


1. In a large bowl, combine 2 tablespoons curry powder with 1/2 teaspoon salt. Add the chicken thighs and toss to coat evenly. Cover and set aside for 30 minutes.

2. In a medium saucepan, combine the rice, 2 cups chicken broth, the remaining 1 teaspoon salt and the olive oil. Bring to a rapid boil over high heat, then cover, reduce heat and let simmer for 15 minutes. Remove from heat and let stand at least 5 minutes before removing lid.

3. Heat the vegetable oil in a medium stewpot or Dutch oven over medium heat. Add the shallot, garlic, red pepper flakes and the remaining 1 tablespoon curry powder and stir until fragrant, 10 to 15 seconds. Add the chicken thighs, meaty-sides down, until the edges turn brown, 4 to 5 minutes. Turn chicken pieces over. Add the fish sauce, sugar, lemongrass pieces, ginger pieces and the remaining 2 cups chicken broth. Bring to a boil.

4. Add the carrots, parsnips, turnips and let it return to a boil, then cook for 15 minutes. Reduce heat to medium-low. Stir in the coconut milk, onion wedges and sweet potatoes and cook until all the vegetables are tender, 15 to 20 minutes more. At this time, if liquid is too far reduced, or you would like more, add remaining chicken broth in 1/2-cup increments until desired consistency is reached.

5. Place the cooked rice on a serving dish. Top with the chicken mixture. Garnish with basil, cilantro and scallions; serve.

Makes 4 to 6 servings



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