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Well, that was a first.
We had some sweet potatoes left from our weekly produce delivery and I decided I wanted to make Sweet Potato Chicken Curry. So, I found a recipe that looked good from some of the ones I've saved over the years, picked up the ingredients I needed for it and then went to make it for dinner the other night, only once I started in on it, I realized the cooking time was over 90 minutes and not the 30 minutes I was expecting. Weird. Okay, so the last stage of the recipe simmers for 30 minutes, so that was probably what I'd been thinking of. Also, it had a few ingredients I'd apparently missed earlier that we actually didn't have on hand (technically, we did have some canned garbanzo beans, but they were all dated as Best By sometime in 2020, so I figured it was best not to use them). It was all very strange and I couldn't figure out how I'd gotten it so wrong.
So, tonight I started in on it again... better supplied with all the ingredients I would need and plenty of time to get it done before dinner. Guys, I was a full hour into making this thing before it finally hit me that there were TWO DIFFERENT RECIPES with basically the same name (one, which is the one I'd actually wanted to do, that I'd apparently saved off 13 years ago(!) and one I had found more recently). The older recipe took 30 minutes to cook, but the one I ended up attempting tonight was a whole lot more involved, had a whole lot more ingredients (which is why they'd been missing the night before) and took a whole lot longer. *facepalm*
So, at this point, I looked over both recipes, dropped a few ingredients that hadn't been added yet from the one I'd been following, tossed in a few from the other recipe that I thought would taste good and just winged it. And wow... was it good! I sat down and wrote out what I did, because I will definitely be making this again.
Fen's Chicken Sweet Potato Curry
Cobbled together from these two recipes:
Chicken Sweet Potato Curry from Clean Eating Kitchen and the Sweet Potato Chicken Curry Recipe I found on Cooking Light 13 years ago that doesn't appear to be there anymore.
Ingredients
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast or thighs, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 to 3 teaspoons minced peeled fresh ginger
2-4 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1 Red Bell Pepper, chopped
1 can coconut milk
1/2 cup frozen green peas
1/2 cup or so chopped fresh cilantro
Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally.
Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently.
Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic; cook 1 minute, stirring constantly.
Add curry powder mixture; cook 2 minutes, stirring constantly.
Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
Stir in potato, chickpeas, red bell pepper and coconut milk. Cook, uncovered, 30 minutes.
Add peas; cook 5 minutes or until thoroughly heated. Remove from heat and discard bay leaf. Stir in cilantro and serve over rice.
Reposted from my Livejournal, with a photo over there (I haven't been able to recall how to post them here).
So, tonight I started in on it again... better supplied with all the ingredients I would need and plenty of time to get it done before dinner. Guys, I was a full hour into making this thing before it finally hit me that there were TWO DIFFERENT RECIPES with basically the same name (one, which is the one I'd actually wanted to do, that I'd apparently saved off 13 years ago(!) and one I had found more recently). The older recipe took 30 minutes to cook, but the one I ended up attempting tonight was a whole lot more involved, had a whole lot more ingredients (which is why they'd been missing the night before) and took a whole lot longer. *facepalm*
So, at this point, I looked over both recipes, dropped a few ingredients that hadn't been added yet from the one I'd been following, tossed in a few from the other recipe that I thought would taste good and just winged it. And wow... was it good! I sat down and wrote out what I did, because I will definitely be making this again.
Fen's Chicken Sweet Potato Curry
Cobbled together from these two recipes:
Chicken Sweet Potato Curry from Clean Eating Kitchen and the Sweet Potato Chicken Curry Recipe I found on Cooking Light 13 years ago that doesn't appear to be there anymore.
Ingredients
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast or thighs, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 to 3 teaspoons minced peeled fresh ginger
2-4 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1 Red Bell Pepper, chopped
1 can coconut milk
1/2 cup frozen green peas
1/2 cup or so chopped fresh cilantro
Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally.
Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently.
Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic; cook 1 minute, stirring constantly.
Add curry powder mixture; cook 2 minutes, stirring constantly.
Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
Stir in potato, chickpeas, red bell pepper and coconut milk. Cook, uncovered, 30 minutes.
Add peas; cook 5 minutes or until thoroughly heated. Remove from heat and discard bay leaf. Stir in cilantro and serve over rice.
Reposted from my Livejournal, with a photo over there (I haven't been able to recall how to post them here).
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(I haven't posted in forever but I still lurk.)
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If I'm not using the America's Test Kitchen (which I'll follow religiously the first time and then often add things I think will enhance the recipe), I almost always compare several online recipes before mashing everything I like about them together. *g*