Chicken and Sweet Potato Curry
Shared by: erin
Source: The Best Stews in the World by Clifford A. Wright
Ingredients
Directions
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