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Categories:
canola oil yellow onion garlic ginger kosher salt flour curry powder tomato paste Worcestershire sauce honey low-sodium coconut milk chicken orange sweet potatoes apple rice
Viewed: 32 - Published at: 6 years agoIngredients
- 1 tablespoon canola oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Kosher salt
- 1/4 cup flour
- 2 tablespoons mild yellow curry powder
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 3 cups low-sodium chicken broth
- 1 can coconut milk, shaken well
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds orange sweet potatoes, cut into 1-inch pieces
- 1 large apple, such as a Granny Smith, peeled, cored, and grated
- Steamed rice, for serving
Method
- In a large saucepan over medium heat, add the oil and warm until hot.
- Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt.
- Slowly pour in the chicken broth, whisking until the sauce is smooth and combined.
- Bring the sauce to a boil.
- Add the coconut milk, chicken, sweet potatoes, and apple and stir to combine.
- Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes.
- Taste and season with salt if necessary.
- Serve over rice.
