"You can make this as mild or as spicy as you like by adjusting the spices to your liking. We like it on the spicier side with plenty of ginger."
onions, coarsely chopped
chopped fresh ginger
garlic cloves, peeled and minced
sweet potatoes, peeled and cut into bite size cubes
1 (283.49 g) package
frozen okra, thawed
chicken breasts, cut into bite size strips
In a food processor combine onions, ginger, garlic, curry powder,chili paste and 1/3 cup chicken broth, blend until smooth.
Heat oil in a Dutch oven (approximately 5-quart pot) sauté onion mixture, stirring frequently until just starting to change color.
Add sweet potatoes, okra and 1 Cup of chicken broth with 2 cups coconut milk. Bring to just where you start to see bubbles, reduce to a medium/low heat. Simmer until potatoes are tender,9 to 12 minutes. Stir in chicken strips, cook until just opaque throughout, 5 to 8 minutes. Season with salt and pepper.
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Chicken and Sweet-Potato Curry (cont.)