Ingredients
- 2 tablespoons sesame oil (or sunflower)
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons grated fresh ginger (microplane)
- Crushed red pepper
- 2 green chiles, seeded and finely chopped (I use a combo of jalapeno and Serrano- customize as you like for desired spice)
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 large sweet potatoes, diced to about 1/2 inch pieces
- 2 skinless, boneless, chicken breasts, cut into bite-size pieces
- 14 ounce can coconut milk (I use heavy coconut milk for the flavor, but you can go light. If I’m doubling the recipe I use one of each)
- 4 cups chicken stock (you can use low-sodium, but it doesn’t taste as good)
- Juice of about 1/2 lemon, to taste (I love my citrus. I use more than this. Let your palate be your guide)
- Salt and ground black pepper
- Chopped fresh cilantro, sliced jalapeno, and hot sauce (Crystal or Louisiana) to serve
Tools
- Stock Pot or enameled cast iron dutch oven
- Micro Plane
- Cutting board, Knife
Directions
- Heat the oil at medium in a large stock pot or dutch oven.
- Add the onion and cook gently for 3 minutes.
- Add the garlic, ginger, couple dashes crushed red pepper, and chilies, and saute for a further 2 minutes.
- Stir in the turmeric, cumin, and coriander.
- Add the sweet potatoes, chicken, coconut milk, and stock. Bring to a boil.
- Reduce heat, cover partially and simmer on low for 45 minutes, until the chicken and potatoes are very tender.
- At this point, you can eat, but the longer it sits, the better it gets. I prefer to let it cook for an hour, turn off the heat, salt and pepper, and let all the flavors marry in the cast iron. Ideally I wait about 2 hours before eating.
- Add lemon juice and salt and pepper to taste, then sprinkle with chopped cilantro, thinly sliced jalapenos, and serve. Add hot sauce if you like (Louisiana or Crystal).
*courtesy of Andrew Wright, serves 6 or more