easy chicken curry with sweet potatoes over coconut black rice

the best homemade 15 minute curry everrrrr. 

3 T yellow curry powder

½ t salt

2 lbs bonless, skinless organic chicken breasts, cubed

2 T coconut oil

1 T chopped shallot

2 t minced garlic

2 t chili paste

3 T fish sauce

3 T coconut sugar

1 t ginger powder

6 drops lemongrass essential oil (i use this instead of boiling in lemongrass stalks. it saves me loads of time, and i still get the amazing flavor!)

11/2 c bone broth

3 large carrots, cut into thin rounds

11/2 c full-fat coconut milk

1 yellow onion, sliced

2 med sweet potato, cut into 1” cubes

-combine 2 T curry powder and salt in a bowl and add chicken to toss. set aside for 30 min. heat oil in a medium pot over med heat and add shallot, garlic, chili paste and leftover 1 T curry powder. stir until fragrant, then add chicken and cook until edges of chicken are done-3-4 min. add fish sauce, coconut sugar, lemongrass oil, ginger & broth. bring to a boil, then reduce to a simmer. add carrots and sweet potatoes and cook 10 min, then add coconut milk and onion. cook until veggies are soft-about 15 min.

-for the coconut black rice, i cooked up a few cups of heirloom forbidden rice, once it was done i stirred in 3 T coconut oil, chopped cilantro and s + p to taste.

-serve curry over rice warm and toasty on a chilly day!