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Curried Chicken with Sweet Potatoes (Curry Stew)

This South African-inspired stew excels in color, flavor and nutrition. Serve alone as a thick stew or accompany with white rice. Easily 'stretch' the dish by adding diced potatoes (russets) and/or chopped bell peppers in Step 5. Or add an extra sweet potato or two. There's nothing difficult about the recipe, but expect a couple of hours from start to finish because of simmering time to fully develop the flavors.

"I made this recipe for some friends who had never eaten curry. I cooked it in a pot on the barbecue side burner on a hot summer day and we ate on the shore of our Lake Simcoe home. Initially, our friends put very little chicken curry on their plates, but their second helpings were huge. They loved it." — JP, Barrie, Ontario

KeyChicken. Use chicken breasts, about one breast per serving. Trim fat, then pound to half-inch thickness either with a meat tenderizer or rolling pin (besides tenderizing, light pounding helps spices penetrate evenly). Cut breasts into bite-size pieces or strips and season lightly with salt and pepper. Lightly brown the chicken pieces in heat-tolerant peanut or canola oil.

KeyCurry Powder. I prefer mild curry, just enough to add a spicy bite but not so hot as to mask the stew's delicate flavors. Example: the widely available Sun Brand Madras Curry Powder.

Total time 2-3 hours. Serves 4-5.

SHOPPING LIST:
Jerry's Recipes
  • Chicken breasts
  • White or Vidalia onion
  • Curry powder
  • Ginger
  • Garlic
  • Bananas or plantain
  • Chicken stock
  • Bay leaf or juniper berries
  • Thyme or savory
  • Ground allspice or cinnamon
  • Sweet potatoes
  • Dry white wine
  • Fresh lime or lemon
  • Fresh cilantro
  • Unsalted, roasted peanuts

Make the curry
1
In a large pot or skillet, fry chicken briefly (only enough to lightly brown on two sides). Then remove chicken and set aside.
  • 1-2 tablespoons oil (peanut oil is ideal)
  • 1-2 pounds chicken breasts, fat and skin removed (see above)

2
In same pot or skillet, cook gently until onions are caramelized (nicely browned)
  • 1 large onion, coarsely chopped
  • about 1-1/2 tablespoons curry powder
  • a little extra oil if needed

3
Stir in and cook gently about 2 minutes
  • 1-2 teaspoons fresh ginger, minced
  • 1-2 cloves garlic, chopped or minced

4
Stir in, bring to boil, then reduce heat
and simmer, covered, 1 to 1-1/2 hours
  • Browned chicken (from Step 1 above)
  • 1 banana, peeled and quartered
  • about 2 cups (16 oz) chicken stock
  • 1 bay leaf or 6-8 juniper berries, crushed
  • 1/2 tsp dried thyme or savory leaves
    (or leaves from several sprigs fresh thyme)
  • about 1/2 tsp ground allspice (or cinnamon)
  • Salt and ground black pepper
5
During last half hour, stir in and cook until sweet potatoes are done (rather soft).

Remove cover to thicken curry mixture if desired.
  • 1-2 large sweet potatoes, peeled and diced
  • about 1/2 cup (4 oz) dry white wine
  • Juice of 1/2 lime (or lemon)
  • Optional: about 1/2 tsp ground cinnamon
  • Optional: strong dash of tequila
  • Optional: 1 T brown sugar
  • Optional: 2 T chunky peanut butter
6
Before serving
  • Remove bay leaf/juniper berries
  • Stir in palmful chopped fresh cilantro

    To serve:
  • Garnish with chopped fresh cilantro and chopped, unsalted roasted peanuts
  • Top servings with sliced bananas sprinkled with cinnamon
  • Provide sweet chutney (or peach or apricot jam) at the table

rainbow

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