Recipe Source: Trang, Corinne. Curry Cuisine. Fall River Press, New York, 2006 p. 285
I was suspicious that this day was coming and I was right. Sweet potato greens arrived in my farm share box. They were great - I posted about them here. Unfortunately sweet potato greens come with... sweet potatoes. I have never liked sweet potatoes. They have always tasted a little bit like vomit to me. I don't know why. It's not like I've ever had some kind of sweet potato trauma, not that I can remember. I've just always, always hated the things. I realize that I am probably the only person in the whole wide world that doesn't like them. I remember getting a lecture from a well-meaning relative on how eating sweet-potatoes would help me beat the sweet cravings I must clearly be having (or else I wouldn't be so fat.) I don't get sweet cravings. I get very specific rocky road cravings on a very rare basis. Until they genetically engineer sweet potatoes to taste like Rocky road ice cream I will be immune to this blandishment, and even then the little devils will be very unlikely to help me to lose any weight.
So anyway, the stupid things appeared in my last farm share box. At least I wasn't cursed with more of them. I sat there and pondered what to do with them. I decided that a curry was the very thing. More to the point, it would be a curry that I could serve on a Sunday, so that I could serve it to other people and not have to eat any of it myself. I did taste a small amount. I liked it just fine until I tasted the sweet potato. Then I had to go wash my mouth out with lots and LOTS of toothpaste. Ick.
I made a few changes. Some of them I even meant to make. I increased the garlic because it's garlic. I omitted the sugar because sweet potatoes are quite sweet enough without anything added thank you very much. I used light coconut milk because of personal preference. I omitted the annatto extract because I didn't have any and couldn't find any. I forgot to add the lime leaves or fish sauce. I just plain forgot. They were sitting right out on the counter too. Oh well - they helped me to realize that it is lemongrass that I love, not lime leaves although they're fine in their way. Again, I liked this very much, until I tasted the stupid sweet potato.
Chicken Curry with Sweet Potato and Coconut (serves 8; approx. $2.96/serving)
1 chicken, cut into 10 pieces or so
2 tablespoons curry powder
1 teaspoon kosher salt
1/4 cup olive oil
4 sweet potatoes, peeled and chopped
7 garlic cloves, crushed
2 shallots, roughly chopped
4 15-oz cans coconut milk
2 stalks lemongrass, chopped
3 carrots, peeled and chopped into 1 1/2" pieces
- Dutch oven
- Slotted spoon
- Two plates lined with paper towels
- Combine the curry powder and salt. Sprinkle it over the chicken pieces and set aside while prepping the other ingredients.
- Heat the oil in the Dutch oven.
- Brown the sweet potatoes in the oil for about 5 minutes. Evacuate to a towel-lined plate with the slotted spoon.
- Brown the chicken in the oil. Evacuate to the other plate.
- Reduce the heat a little and add the garlic and shallots. Saute until lightly golden.
- Add the coconut milk, lemon grass and carrots. Bring to a boil.
- Return the sweet potatoes and chicken to the pot. Return to a boil.
- Reduce heat to a simmer and cook until the chicken is cooked through.