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vietnamese

Coconut Curry Chicken with Sweet Potato

This simmered dish pairs chicken thigh with sweet potato, coconut milk and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
49 g Carbohydrates
35 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 151g chicken thigh (boneless, skinless) 183 kcal
  • 159g sweet potato (cubed) 137 kcal
  • 115g coconut milk (canned) 227 kcal
  • 58g onion (sliced) 23 kcal
  • 6g garlic (minced) 9 kcal
  • 4g curry powder 12 kcal
  • 10g fish sauce 4 kcal
  • 4g sugar 15 kcal
  • 4g neutral oil 35 kcal
  • 144g water 0 kcal

Cooking instructions

  1. neutral oil
    Aromatics: Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
  2. curry powder
    Bloom curry: add curry powder and stir 30 seconds to toast lightly.
  3. chicken thigh (bonelesssweet potato (cubed)coconut milk (canned)water
    Simmer: add chicken, sweet potato, coconut milk, and water. Bring to a gentle simmer and cook 15-18 minutes until sweet potato is tender and chicken is cooked through.
  4. fish saucesugar
    Season: stir in fish sauce and sugar; simmer 2 minutes to meld flavors.
  5. water
    Serve: ladle into a bowl and eat as a stew. Add more water if you prefer it soupier.

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