Hello all– Up in San Francisco with our kids and new little Lois (did I mention baby Lois??!!) and it’s chilly and rainy! Love the actual weather up here. So if you are managing to have a real fall where you live and want something warming and flavorful on your dinner table, you might try this pretty plateful. Just a little spice (although if you are not a spice wimp like me, you can heat it up with more ginger and cayenne!) and a little sweetness from the sweet potatoes. It’s a rainy day, cozy in the house kind of meal. I hope you try it…
CHICKEN & SWEET POTATO CURRY
1 large sweet potato
4 chicken thighs*
3 tab. olive oil
1 large onion, chopped fine
2 cloves garlic
2 cups chicken broth
1/2 tsp. ground ginger
1 tsp. cumin
a couple shakes of cayenne pepper
1 tsp. curry powder
2 tab. tomato paste
1 tab. cornstarch
1/2 cup water
garnish: yogurt, cilantro
Pierce the skin of the sweet potato a couple times with a fork (to avoid microwave explosions!). Then pop it in the microwave for 6 or 7 minutes until it’s tender. Cut it in half horizontally and set aside to cool.
Heat the olive oil in a large pan and then drop in the chicken thighs. Cook about 5 minutes on each side until the chicken is nicely browned. Take it out of the pan.
If the pan looks dry, add a bit more oil. Then drop in the onions and cook 3 or 4 minutes until the onion begins to brown. Add in the garlic and cook a minute longer. Then stir in the chicken broth, ginger, cumin, cayenne pepper, curry powder and tomato paste. Blend it all up in the pan, set the chicken into the mixture and put on a lid. Let the chicken cook at a low simmer for 10 minutes.
While that’s happening, peel the sweet potato skin off and cut it up into smallish chunks.
Raise the heat on the chicken to a rolling simmer. In a container with a closed lit, shake together the cornstarch and water until it’s completely blended. Stir the cornstarch mixture into the sauce around the chicken until the sauce thickens– just 2 or 3 minutes. Drop in the chunks of sweet potato and simmer on low a couple minutes more.
Serve the curry over a bed of rice and garnish with yogurt and cilantro. Spicy good!
*I used boneless chicken thighs, because they were on sale at our market.