I discovered this recipe a few years ago in a little cookbook compiled by some women at church. I wouldn’t call it an “authentic” curry, in the sense that it probably originated in Idaho rather than India, but it became an instant favorite in our family because of the bold, wonderful flavor. I also appreciate that it is quick and easy to make.
My only quibble with the recipe was that there weren’t any vegetables in it, unless you count the onion and garlic, which I use so often that I tend to think of them as seasonings rather than veggies. The rich sauce just seemed to be begging for a vegetable to add vitamins, a nice counterpoint of flavor, and a little color to liven up that sea of yellow.
So I started experimenting. Peas added color, but they weren’t quite the flavor I was looking for. A diced potato added more substance to the dish, but the color and flavor blended in instead of standing out. Then I tried a diced sweet potato, and it was love at first bite. I like the bright orange color and the fact that sweet potatoes add lots of vitamin A and fiber, but my favorite part was the little bursts of sweetness harmonizing with the savory sauce.
My oldest daughter prefers the regular potato and pea version, so I make that every now and then because I love her, but I think the sweet potato version is more fun. Serve it over some easy quinoa rice, and you have an easy, delicious meal that’s packed with nutrients.
One final note about curry powder: It’s not a single spice (like, say, cinnamon or nutmeg), but rather a spice blend meant to simulate the flavors of Indian cooking (curry powder is rarely used in India itself; it’s much more common in British and American cooking). The ratio of spices can very widely from one brand to another, so the flavor can be very different as well. I like the Simply Organic curry powder from Ralphs (and its sister stores Harris Teeter and Kroger), but if you have another curry powder blend you love, by all means, use that.
Looking for more quick and easy dinner ideas?
- 1 sweet potato
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves of garlic, peeled and minced
- 2-3 chicken breasts, cut into 1-inch pieces
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 (14 ounce) can light coconut milk
- 1 tablespoon cornstarch
- 3 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
- 1 teaspoon ground dried ginger (or ¼ teaspoon grated fresh ginger)
- 4 cups hot cooked rice (or quinoa-rice)
- Peel the sweet potato, and chop it into 1-inch pieces. Place it in a small pot with an inch of water, bring the water to a boil, then cover and simmer for 10 minutes.
- Meanwhile, heat oil in a large, non-stick skillet over medium high heat, then add onion and sauté 3 minutes. Add garlic and sauté an additional minute, then stir in chicken, curry powder, salt, pepper, and chili powder. Cook, stirring occasionally, until chicken is no longer pink, about 5 minutes.
- Drain the sweet potatoes and add them to the skillet. Pour all but about 2 tablespoons of the coconut milk into the skillet, then stir cornstarch into the reserved coconut milk until combined. Add the cornstarch mixture to the skillet, stirring constantly, until slightly thickened. Stir in basil and ginger, simmer 1 more minute, then serve over hot rice.
More quick and tasty main dishes:
