Thursday, September 26, 2013

Sweet Potato Chicken Curry


Ah, curry, an aromatic and artfully layered combination of herbs, spice, and in this case: meat. Influenced by the considerable amount of seasonal eating, I decided to make a curry with the naturally sweetened tone of a sweet potato. My experience is limited, so I opted to both broaden and color the existing earthy notes with turmeric, spice it up with chili and cumin, and lightly graze the sharpness of the remaining spices with ginger. The curry, cooking at a low heat, developed over the remaining hour into an earthy seasonal blend. This Sweet Potato Chicken Curry was a hearty version of the more customary curry and enjoyed with just as much enthusiasm.

Servings: 6 cups
Prep Time: ~1hr 30min

1 1/2 Cups Sweet Potatoes, peeled, mashed
(~4 medium Sweet Potatoes, cubed)
10oz Coconut Milk, Lite
4 Tbsp Extra Virgin Olive Oil
1 Tbsp Cumin, Ground
2 Tsp Turmeric
1 1/2 Tsp Chili, Ground
1 Tsp Cloves, Ground 
1 Tsp Ginger, Ground
1 Tsp Salt
1 Tbsp Curry Powder, optional
2 Bay leaves, halved
4 Sprigs Green Onion
4 Cloves Garlic, crushed
1/2 Red Onion, quartered/eigth'ed
2 Large Chicken Breasts, cubed (~1lb)
1 Large Golden Potato, cubed
Salt and Pepper, to taste

In a small pot, heat ~4 the sweet potatoes at a medium-high boil for 12-15 minutes, until softened. Mash in a small bowl and combine with half of the coconut milk. Set aside.

In a large saucepan, heat the oil, while whisking in the dry spices, to medium-high (hold off on the bay leaves). Toss in the chicken and evenly coat before tossing in the green onions, red onions, and garlic. Cook together until the outside of the chicken is coated and cooked. Reduce the heat to medium. While stirring, pour in the remaining half of the coconut milk until evenly distributed. Fold the mashed sweet potato/coconut milk mixture into the pan. Add the cubed potatoes and bay leaves. Heat to a medium boil for 15 minutes. 

Cover and reduce to a low-medium for 45 minutes to an hour, stirring occasionally, until potato cubes are softened or reach desired firmness. Can keep at a low simmer if serving immediately.

Note - curry powder can be the 'band-aid' to even out, add to, or adjust the dish for ingredients someone may not have. Most of these ingredients can be found at the local grocery store, but a warning: too much curry powder may change the flavor of the dish entirely.

Nutrition Information (1 Cup):
Calories 299, Total Fat: 13.6g, Sat. Fat: 2.3g, Cholesterol: 43mg, Sodium: 523mg, Carb: 26g, Fiber: 4g, Sugars: 5.5g, Protein: 20g

2 Responses so far.

  1. Shirley says:

    I love chicken curry, though it's easy to cook, the taste is kinda difficult to copy from what I tasted in some restaurants.

  2. Andrew Y. says:

    I agree, making curry at home may not duplicate a restaurant version, but being 'made-at-home' is part of its charm. :-) Without proper ingredients, time, or good instruction it may end up being a close second - but practice and friends who know how to make it are helpful!

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