Wednesday, April 27, 2011

Chicken Curry with Sweet Potatoes

If you like Indian food and a little spice in your meal, try this for dinner. I made this dish with carrots and sweet potatoes because those were the vegetables that I had in the fridge. I also sautéed some spinach and put it in the bottom of the bowls before spooning the curry over the top.

As an alternative, try cutting up some unpeeled eggplant into cubes and add them when you add the potatoes. Eggplant and curry is a nice match.

3 tablespoons curry powder
2 pounds chicken, cut into 1” chunks
2 tablespoons coconut oil
1 tablespoon chopped shallot
2 teaspoons minced garlic
2 teaspoons red chili flakes
3 tablespoons fish sauce
1 tablespoon agave nectar
1 teaspoon dried lemon grass (optional)
1 1-inch piece of fresh ginger, peeled and cut into slices
1 1/2 cups chicken stock
3 carrots, peeled and cut into slices
1 cup coconut milk (So Delicious)
½ cup canned full fat coconut milk
1 yellow onion, cut into wedges
1 sweet potato, peeled and cut into 1” chunks
1 tomato, cut into pieces, or cherry tomatoes, halved
1/2 teaspoon sea salt
Basil, chopped
Cilantro, chopped
Scallions, chopped

Mix the chicken with 2 tablespoons of curry powder and set aside.

Heat the coconut oil in a large skillet. Add the shallot, garlic, red chili flakes, and remaining 2 tablespoon of the curry powder. Stir until fragrant, then add the chicken and cook until browned, about 3 minutes. Add the fish sauce, lemongrass, ginger, and chicken stock. Bring to a boil and then turn down the heat to a simmer. Add the carrots and cook for 10 minutes. Then add the coconut milks, onion, and sweet potato cubes. Cook about 15 minutes or until the vegetables are tender. Add the tomatoes and continue to cook until the tomatoes are warmed through. Season to taste with salt.

Top each serving with a little of each of the garnishes.

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