Thursday, October 6, 2011

Chicken and Sweet Potato Curry - Love at First Bite

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Isn't it funny where the inspiration for a meal comes from. I had been all set to make a simple grilled chicken salad with sweet potato wedges when I spotted the sad lonely bowl of coconut, left over from some dipped toffee apples I had made earlier in the day. Stand back, said the cooking area of my brain, I'll deal with this.


On the spice trail...


Before I knew what was happening, out came the wok (...love my wok) and a selection of spices (...love spices), some Greek yoghurt (...love Greek yoghurt) and a few other bits and pieces. There was stirring. There was frying - all to find a suitable home for the poor leftover coconut. About 30 minutes later, I was ready to serve up this light, fragrant curry. It doesn't in any way claim to be the authentic cuisine of any curry country, but I love it.


For 2 - 3 servings you will need...
2 tablespoons light oil such as peanut or sunflower
300g chicken breast, diced into 2cm (½ inch) pieces
1 onion, halved and sliced
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon mild chilli powder
3 tablespoons dessicated coconut
200mls chicken stock
250g Greek yoghurt
1 medium sweet potato (about the size of two tennis balls), diced into 2cm (½ inch) pieces
2 curry leaves (optional)

Fine table salt to taste


An alium by any other name...


1          Heat the oil in a wok or a medium saucepan over a medium-high heat. Add the chicken pieces and cook for about 2 minutes until golden on all sides. (Don't overcrowd the pan or you'll end up with sad grey boiled chicken and miss out on the gorgeous carmelized flavours that frying adds.) Transfer to a bowl.  
2          Add the onion to the wok or saucepan and stir fry until lightly golden (about 4 minutes). Add in the garlic, ginger, turmeric and chilli powder and cook for a further 30 seconds. Then add the dessicated coconut, chicken stock, and Greek yoghurt and stir until combined.
3          Add the chicken to this sauce along with the sweet potato and the curry leaves (if using). Cover and simmer gently for about 30 minutes or until the sweet potato is easily pierced with a fork and the chicken is cooked through.
4          Taste and add salt if necessary before serving with basmati rice.


Love at first bite... yum!

I've since made a vegetarian version of this curry: heat the oil and proceed from step 2 above, using vegetarian stock, and adding zucchini and aubergine along with the sweet potato, and fresh spinach leaves and sugar snap peas about 5 minutes before the end.

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22 comments:

Tina said...

I am seeing so many tasty recipes using sweet potatoes-yum!
Love all the spices in here, I will need to try. The taste is what truly matters-not if it is truly authentic. Well done.

firefoodie said...

Lovely recipe (great pics too). I don't feel complete unless I make a proper fresh curry at least once per week. I also stress if there is no fresh coriander in the house. I'll give this one a go, definitely. My mob will love it. Anthony.

Manu said...

Aren't recipes that come out of "left overs" the best?? I enjoy these the most... both coming up with the idea and eating it! ;-) This curry sounds delicious (even the vegetarian version)!

Parsley Sage said...

Oh yea. Bookmarked. Totally bookmarked! The veggie versions sounds brilliant. And you know I've always got an excess of coconut in my house :)

Buzzed!

Lizzy said...

I usually have flops when I try to get creative :) You, on the other hand, whip up masterpieces! Great dish~

Maren said...

oh.my.god. I love love love curry! And I've been craving potatoes all week. This post was like food porn to my eyes.

Rachel said...

You had me at coconut...I see a tofu version of the curry in my kitchen's future. Thanks for sharing your spur-of-the-moment inspiration!

Nami | Just One Cookbook said...

Oh yeah....looks so delicious! I'm a real sweet potato fan and this curry looks so good!

Rosemary said...

The chicken salad would have been just fine, but, thankfully, inspiration got the better of you so you came up with this delight! Wonderful creation.

The Culinary Lens said...

Of course my earliest experiences of curry was a sauce over chips (french fries) on the way home from the pub LOL.
I have become a "real" curry lover I love the idea of using sweet potato. If we always stayed true to authenticity we would never develop anything new,

Carolyn said...

Love how recipes evolve in our heads, becoming so much more than we originally thought! This sounds fab, I love spices and greek yogurt. Bring it on!

WiseMóna said...

The weather is dictating the food we eat for sure. Cooler now in the West Hester. I foresee a lot of coconut milk looming in our fridge too.
Stay warm, and your curry sounds delicious.

Jill Colonna said...

Aha. You've got me all set in the mood here - especially as it's suddenly colder, wet and windy and hubby has asked to return to our Friday currrry nights! Your curry looks wonderfully tempting, Hester - love the addition of sweet potatoes. Interesting how the caramel apples and excess coconut can end up like this. Fabulous!

Lilly said...

Hester I can’t believe you just made curry out of the blue. Just because you had some coconut! And even came up with a vegetarian version. Girl you rock!

Siobhan said...

Looking forward to exploring the possibilities of the sweet potato in a curry - such a great idea, don't know why I hadn't thought of it before! Thank you!

Brindusa said...

This is a wonderful curry. Love all those spices that you used!

Spicie Foodie said...

Hester what a delicious looking and sounding dish. I love cooking that way, a little of this and that with leftovers always works out great. Thanks for sharing this yummy creation:)

Lindsey @ Gingerbread Bagels said...

This curry looks amazing!! I wish I had this for dinner instead tonight! :)

Serenacronin said...

Your style is so organic! Sweet potatoes are a fantastic idea for a curry, never thought of it, but definitely going to include it in a curry soon

Grubarazzi said...

I wanted to say how lovely this looks and I too LOVE my wok and many recipes start just the same way. Bravo.

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Bromography said...

Some of the best meals are put to from loose ends! I love these great flavors.