Apr 8, 2010

sweet potato & chicken curry-in-a-hurry :)

Several awesome things have happened lately:

-celebrating seven months with my husband this past monday
-starting a little 'garden' out on our patio. our neighbors would love me so much if they only knew i was thinking about putting one of those obnoxiously green Topsy Turvy's on our overhang...i have pots instead. much more subtle. and also prettier for me to look at - grape tomatoes, bigger tomatoes (i can't stand calling them beef tomatoes. or...meat tomatoes. whatever it is) and rosemary. with little basil buds sitting next to my computer :)
-spring cleaning is officially, completely done. EXCEPT for a goodwill box in our closet. But our apartment is now completely arranged and organized perfectly. after seven months.
-discovered another awesome curry dish. this is getting to be the only way i eat chicken anymore. smothered in spicy sauces.

This recipe i almost don't want to admit is from a rachel ray cookbook we got for our wedding. it was really unpleasant for me to try and read at first because, there are NO PICTURES!

Come on, Rachel. Seriously...

But i have actually come across quite a few of them that have turned out really scrumptious. Including a tomato and basil soup that i must post sometime...

This week is:

Sweet Potato & Chicken Curry [in a hurry]
(meaning that it is very quick to make)


This may be a good...i guess this is probably more of a Thai food than indian, but if you're not used to eating ethnic food - this is a good one. Its not too spicy. The sweet potato actually gives it just a bit of a sweetness to it. Its yum in my tum :)

You will need:
-2 tablespoons of olive oil
-1 medium sweet potato
-1 tablespoon of curry paste OR 2 tablespoons of curry powder
-2 or so pounds of chicken? I honestly have no idea how much i used. probably more like a pound and a half.
-1 yellow onion
-1 bell pepper (i like red and orange the best, but you can use whatever. or omit them, if you're a pepper-hater)
-1 tablespoon of flour
-1 1/2 to 2 cups of chicken broth just kind of eyeball it. i dont like this kind of stuff to get too soupy, so i start with less and add more if i need later
-1/2 cup of heavy cream OR coconut milk if you have it. i would recommend it over cream any day, but i was out...
-10 ounces of peas
-a bit of cilantro if you have it on hand. i don't think i ended up using any

no. 1
FOOD PREP! peel your sweet potato, cut in half length-wise and slice into thin 'half moon' like shapes. also cut your chicken into bite-sized pieces. & your onion and bell pepper into slices. might as well...it makes everything flow better later on...

no.2
heat your skillet to medium-high & add olive oil & sweet potatoes. season with a bit of salt, pepper & your curry. stir often for 3 minutes or so - until they're tender.

*agghh, this is distracting. daniel is listening to bluegrass versions of all of these songs. right now: linkin park - numb. its bad. some of them have been cool. but anyway*

no. 3
scooty over your potatoes, and add your little chickens. again, cook for about 3-4 minutes

no. 4
mix in onion, bell pepper, peas & flour. cook for another minute

no. 5
add chicken broth, your cream (or coconut milk) and bring to a simmer for about 10 minutes or until your sweet potatoes & chicken are all cooked & tender - & your sauce has thickened. Serve with rice. & enjoy :)

Serves, well, supposedly 4. Buuuuut, we ate it all? somehow...


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