Chicken and Sweet Potato Curry

Source

The Best Stews in the World by Clifford A. Wright

Ingredients

Display units in Metric

2	medium	onions cut into several large pieces
2	large	garlic cloves peeled
1		1-inch cube fresh ginger peeled
2	tsp	cumin seeds freshly ground
1	tsp	turmeric
1	tsp	paprika
3	Tbs	white wine vinegar
¹⁄₄	cup	vegetable oil
1		3-pound chicken cut into serving pieces
4		cloves
1		2-inch cinnamon stick
2	tsp	brown sugar
1 ¹⁄₂	tsp	salt
1 ¹⁄₂	cups	water
3		sweet potatoes (about 2 pounds) peeled and quartered

1. Put the onions, garlic, ginger, cumin, turmeric, paprika, and vinegar in a food processor and process into a smooth paste.

2. In a large casserole, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides, about 6 minutes. Remove from the pan and set aside.

3. Add the onion paste to the casserole and cook for 1 to 2 minutes, stirring. Add the cloves and cinnamon and cook for another minute.

4. Return the chicken to the casserole along with the brown sugar, salt, and water. Cover, reduce the heat to low, and simmer for 30 minutes. Add the sweet potatoes and continue to simmer over low heat, covered, until the sweet potatoes are tender and the chicken falls off the bone with a little tug from a fork, about 1 hour.

5. If there is a lot of liquid left in the casserole, remove the chicken and sweet potatoes and reduce over high heat for a few minutes. Return the chicken and sweet potatoes to the casserole, and heat for 1 or 2 minutes before serving.

1. Put the onions, garlic, ginger, cumin, turmeric, paprika, and vinegar in a food processor and process into a smooth paste.
2. In a large casserole, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides, about 6 minutes. Remove from the pan and set aside.
3. Add the onion paste to the casserole and cook for 1 to 2 minutes, stirring. Add the cloves and cinnamon and cook for another minute.
4. Return the chicken to the casserole along with the brown sugar, salt, and water. Cover, reduce the heat to low, and simmer for 30 minutes. Add the sweet potatoes and continue to simmer over low heat, covered, until the sweet potatoes are tender and the chicken falls off the bone with a little tug from a fork, about 1 hour.
5. If there is a lot of liquid left in the casserole, remove the chicken and sweet potatoes and reduce over high heat for a few minutes. Return the chicken and sweet potatoes to the casserole, and heat for 1 or 2 minutes before serving.
Recipe © 2002 by Clifford A. Wright and used by permission of The Harvard Common Press

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