Curries are those go-to dinners that smell heavenly while they cook, come together fairly quickly, use pantry staples, and can feature almost any kind of protein and vegetable on hand.  This recipe uses the first fall sweet potatoes, but winter squash or pumpkin would work well too.  The combination of earthy, sweet and warm spices, mixed with coconut milk, creates a complex flavor in a short amount of time.  Serves 3-4 as written, but easily expands.

  • 1 sweet potato, peeled and cut into bite sized pcs
  • 1 chicken breast, skinned, boned and cut into bite sized pcs
  • ½ onion, chopped, optional
  • 1 garlic clove, crushed and chopped, optional
  • 1 tblsp fresh grated ginger
  • Cilantro leaves, chopped
  • 2 tblsp curry powder, or more to taste
  • ½ tsp allspice or cinnamon
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • Cayenne pepper, to taste
  • 1 can unsweetened coconut milk

Toss sweet potato pcs on foil covered baking sheet, with salt, pepper, 1 tblsp olive oil, and 1 tsp white sugar.  Bake at 375’ for 10-12 minutes, until fork tender.  In saucepan, combine chicken pcs with 1 cup well flavored broth and simmer until fork tender.  In heavy frying pan combine a little olive oil with 1 tblsp butter—add chopped onion and garlic if using, sauté until fragrant.   Add the cooked sweet potatoes, drained chicken pcs and grated ginger—sauté until slightly browned.  Add the coconut milk and all other ingredients—stir gently to combine.  Simmer uncovered 10-12 minutes to reduce slightly—then remove from heat, cover and set aside to let flavors meld while rice cooks.  Serve over basmati rice cooked or steamed in broth.  Garnish with chopped tomatoes and peanuts, chopped cilantro and chutney.

The Kitchen Hive

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.