Recipe: Chicken and Sweet Potato Curry

CHICKEN AND SWEET POTATO CURRY

2 medium-size onions, cut into several large pieces
2 large garlic cloves, peeled
1 (1-inch) cube fresh ginger, peeled
2 teaspoons freshly ground cumin seeds
1 teaspoon turmeric
1 teaspoon paprika
3 tablespoons white wine vinegar
1/4 cup vegetable oil
1 (3-pound) chicken, cut into serving pieces
4 whole cloves
1 (2-inch) cinnamon stick
2 teaspoons brown sugar
1 1/2 teaspoons salt
1 1/2 cups water
3 sweet potatoes (about 2 pounds total), peeled and quartered
hot cooked rice (to serve, optional)

Place onions, garlic, ginger, cumin, turmeric, paprika and vinegar in a food processor and process into a smooth paste.

In a large casserole, heat oil over medium-high heat. Brown chicken pieces on all sides, about 6 minutes. Remove from pan and set aside.

Add onion paste to casserole and cook for 1-2 minutes, stirring. Add cloves and cinnamon and cook for another minute.

Return chicken to casserole along with brown sugar, salt and water. Cover, reduce heat to low, and simmer for 30 minutes.

Add sweet potatoes and continue to simmer over low heat, covered, until sweet potatoes are tender and chicken falls off the bone with a little tug from a fork, about 1 hour.

If there is a lot of liquid left in casserole, remove chicken and sweet potatoes and reduce over high heat for a few minutes. Return chicken and sweet potatoes to casserole and heat for a minutes or two before serving.

Serve with plain rice, if you like.

Servings: 4
Source: Real Stew by Clifford A. Wright