Thursday, September 26, 2013

Sweet Potato Chicken Curry

2 comments


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.

Ingredients
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!

Leave a Reply

Editor's Pics! with Andrew Y.


Hungry? Well you're in the right place! Be it a coffee shop, metro, or simply warming your seat at work, satisfy your love of food with Andrew's photo-heavy, recipe creation & restaurant recommendation site, eatTALK: food for blog, for lovers of all things food! Still hungry? Join him @eatTALK on Instagram in his #eattalk pictorial path to tasty and in addition to his written posts on eatTALK.net! Read Articles by Andrew...

Order Up!!

Welcome to eatTALK.net, Andrew's recipe and restaurant recommendation site for lovers of all things food! Know of a pop-up restaurant? An up-and-coming eatery? A culinary innovation or kitchen craving? E-mail your recommendations, questions, or comments and it just may be featured on the site!

Take a look around and begin satisfying your appetite, cravings, and food interests as you read about a few of my kitchen creations and recipe inspirations or great new, old, and simply favorite eats across the nation!

Now Serving!

Fresh on eatTALK: Bakeries

About eatTALK


eatTALK.net introduces you to visually interesting, flavor-enticing & aroma-seducing 'food for blog' at eateries across the country! From formal dining to food stands, a spectrum of eats will be covered in this growing list of restaurants and kitchen-inspired recipes! Whether you want to check out the most popularly read items, find a restaurant by cuisine or locale, or search the food archives, our website has it for you!

Stay tuned to "Order Up" for what's coming soon in food, recipes & events and "Now Serving" for what's already been eaten!

Andrew Y., eatTALK's Creator


Created by Andrew Y., eatTALK.net was the food-centered, fast-fix to a number of questions about his culinary adventures. Showcasing a smorgasbord of kitchen endeavors, delectable dines, and mouth-watering food photography, Andrew surely challenges the notion that 'food is JUST food.' Join him and his guests on eatTALK.net in a written and pictorial path to tasty!

Read More...

.

Get your eatTALK quenched by e-mail!

...delivering the freshest posts!

Editor's Pics on Instagram!! @eatTALK
 
eatTALK © 2011-2016 | FAQ | Contact
Use of this Site constitutes acceptance of its User Agreement and Privacy Policy.