I. Can't. Stop. Making. Curry.
It might be because I just recently realized how easy it is to make the dish (a spice-filled, usually soup-like meal from India) at home. The secret is coconut milk and lots of fun spices and from there it is a fast train to curry town.
My obsession with curries coincided nicely with two recent developments: I am slightly crazed this week pulling together the Tampa Bay Times' annual Top 50 Restaurants package, editing our food critic's words and salivating over all the straight gems on this year's list. AND, I tried out a new recipe delivery service called Sun Basket.
One of the recipes in the basket was this chicken curry, which was so easy to make and so warm and delicious that I made it again using my own recipe below.
Chicken and Sweet Potato Curry
4 boneless skinless chicken thighs
1 yellow onion, coarsely chopped
2 sweet potatoes, cubed
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced
1 tablespoon turmeric
1 tablespoon salt
1/2 teaspoon red pepper flakes
1 (13.5-ounce) can diced tomatoes
1 cup coconut milk
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Handful of fresh cilantro, chopped
Add some olive oil to a large pot over medium-high heat, and heat. Cut the chicken into 1-inch-wide pieces and season with salt and pepper. Add chicken to pot and cook until browned, about 5 minutes. it doesn't have to be totally cooked through. Transfer to a plate and set aside.
Return the pot to heat and add some more oil. Add the onion, garlic, ginger, turmeric salt and red pepper flakes, and stir. Cook for about 4 minutes, until onions are getting soft. Add the sweet potatoes and cook for a couple more minutes to brown potatoes a bit.
Add tomatoes, coconut milk, cloves, cinnamon and about 2 cups water. Bring to a boil, then reduce to a simmer and cook for about 10 minutes. Check the sweet potatoes to see if they're tender. If so, turn off heat and let curry sit for about 10 minutes, then serve, garnished with cilantro. If not, cook for 10 more minutes.