Chicken and Sweet Potato Curry
Although the preferred form of sweet potatoes in this house is with cinnamon, butter, and lots of brown sugar, this will do the trick sometimes too. This makes a lot of food, but I can’t for the life of me figure out how to do less and not be wasteful with half a pepper and half an onion… I always put things in the fridge and forget they exist until they are inedible. I bought a new brand of curry powder this last trip to the grocery store, and I’m not sure I like it. Any recommendations? I can’t find curry paste over here in the boondocks…
I have a chocolate chip cookie recipe I’ve been wanting to try but summer vacation has made me lazy and I don’t want to do anything other than cross stitch and watch TV. I know this is a bad combination, but it is satisfying, and will continue to be for a while still, I’m thinking. I need to find a new TV series to entertain me… what I really should do is spring the extra few dollars for upgraded cable so I can watch Food TV all of the time.
- 1 medium sweet potato, peeled and cut into half moons
- 1 rounded tablespoon curry paste or 2 tablespoons curry powder
- 1 pound boneless, skinless chicken, cut into bite sized pieces
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 Tbs flour
- 1 1/2 c. chicken stock or broth
- 1/2 c. light cream
- 1/4 c. prepared mango chutney
- 10 oz. frozen peas
- 1/4 c. chopped cilantro
Heat up a large nonstick pan over medium high heat. Add a little oil, and add sweet potatoes with salt, pepper, and curry. Cook for about 4 minutes. Move to side of the pan. Add chicken to other side, browning for about 3 minutes. Add onions, bell peppers, and toss everything to combine. Add flour and cook for about one minute. Add broth, cream, and chutney, and let cook for about 10 minutes, utnil chicken and potatoes are cooked through and sauce is thick. Add peas and cilantro and simmer for one minute. Serve over rice.
Way late here, but I love Patka’s (I think that’s what it’s called) curry pastes. They come in glass jars - you can get them at Trader Joes next time you happen into Annapolis but even our Giant carries them now. They have a much more nuanced flavor than curry powder on it’s own to me - closer to authentic curries I’ve had.