When I make chicken & sweet potato curry I usually use the Rachel Ray recipe but this time I decided to a different version. Basically this is my Indian Butter Chicken recipe but I've changed the method of putting it together to make it a one dish meal instead of two. It's certainly a tasty curry though the flavor of the sweet potato was a little overpowered by the sauce.
Chicken & Sweet Potato Curry II
1 T olive oil
1 chicken breast, cut into small bite-sized pieces
1 medium onion, cut into large pieces
1 sweet potato, peeled & cut into thin slices
2 T unsalted butter
2 t lemon juice
1 garlic clove, peeled & crushed
1/2-piece of ginger, peeled & crushed
1 t cumin
1 t garam marsala
1 t chili powder
1/4 t cayenne pepper
1 14 oz can whole tomatoes, drained & chopped
1 T tomato paste
1/4 c plain yogurt
1 c half & half
1 T cornstarch
1/4 c water
Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken, onion & sweet potato. Cook until the chicken is cooked through & the sweet potatoes are beginning to soften. Add the butter to the pan & melt. Add the lemon juice, garlic, ginger, cumin, garam marsala, chili power & cayenne pepper. Stir & cook for about one minute. Add the tomato & tomato paste & cook a few more minutes. Stir in the yogurt & half & half. Allow to simmer for about 10 minutes or until the sweet potato is completely tender. Mix the cornstarch with the water & stir into the curry. Allow to thicken. Serve over rice.
On a totally unrelated note...
Some of you know that I do quite a bit of knitting. When I lived in San Francisco I often did window displays for Noe Knit which often involved knit food (cupcakes, wedding cake, bbq, donuts, etc...). Well last night I'm watching The Colbert Report & he's doing a story on subversive knitting when up pops this picture.
I just about jumped out of my seat...that's my picture of the turkey my friend Matthew knit for the Thanksgiving window! I guess someone at the show was looking through Flickr...how random.