• Before starting, to a medium pot, add 1 tbsp (2 tbsp) butter, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Heat a large non-stick pan over medium-high.
• While pan heats, peel, then cut sweet potato into 1/4-inch pieces.
• When hot, add sweet potatoes, 3/4 cup (1 cup) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until sweet potatoes begin to soften and water has evaporated. 

• While sweet potatoes cook, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
• Push sweet potatoes onto one half of the pan. On remaining side, add 1/2 tbsp (1 tbsp) oil, then chicken and onions. Cook for 2-3 min, stirring often, until golden. 
• Add curry paste, coconut milk and miso broth concentrate. Season with salt and pepper. Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**

• Fluff rice with a fork. Stir in half the crispy shallots.
• Divide rice between bowls. 
• Top with curry and remaining crispy shallots.
• Using scissors, snip cilantro over top.

If you've opted to get chicken breasts, cook in the same way the recipe instructs you to cook the chicken tenders.