Thursday, September 29, 2011

Curry Chicken and Sweet Potatoes

  • 3 Tablespoons canola oil + 2 Tablespoons canola oil
  • 2 lbs boneless, skinless chicken thighs
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon fresh ginger, minced
  • 1/3 Cup curry powder
  • 2 bay leaves
  • 4 Cup chicken broth
  • 3 large sweet potatoes, peeled and chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

1. Place the flour, salt and pepper in a large zip lock bag. Shake to mix together. Add the chicken and coat well.

2. Add the 3 Tablespoons canola oil to a large skillet over medium high heat. When the oil is hot add the chicken and brown on both sides about 2 minutes per side. Remove the chicken and place in the crock pot.

3. Add the 2 Tablespoons canola oil to the skillet and heat on medium high.  Add the onion, garlic and ginger to the skillet. Cook until the onion is a caramel color. Add the curry powder and cook 2 minutes stirring continuously.

4. Place the veggies in the crock pot on top of the chicken. Add the bay leaves, yams and chicken broth to the crock pot. Stir in the remaining salt and pepper. Cover and cook on low 4 hours.

* Tip: This dish is best served over a bed of white rice and garnished with a little parsley.

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