Chicken Curry with Sweet Potato and Lemongrass Recipe

Ingredients (12)

• 1/2 cup coarsely chopped lemongrass, from 2 medium stalks
• 2 tablespoons coarsely chopped peeled ginger
• 1 medium yellow onion, coarsely chopped
• 2 tablespoons Madras-style curry powder, preferably Sun brand
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
• 2 tablespoons virgin coconut oil or neutral oil, such as canola
• 4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
• 1/2 teaspoon fine sea salt
• 1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
• 3 to 5 fresh cilantro sprigs, coarsely chopped