Chicken Curry

Saute a large package of boneless/skinless thighs in peanut oil in a large pot with a lid. When they are golden brown, add 1 can of chicken stock, 1 can of diced tomato and 1 can of coconut milk. Add a bay leaf or two.

Peel a large sweet potato, cut it into small cubes and add to the pot.

Put the lid on the pot and simmer for fifteen minutes while you prepare the other vegetables.

Wash a cauliflower and separate it into florets.

Wash and slice two red peppers.

Defrost half a bag of frozen petite peas and leave them in a colander to drain.

Remove the lid and add a tablespoon or two of red curry paste and a tablespoon of yellow curry powder. Add the cauliflower and peppers, replace the lid and simmer while you while you prepare the rest of the seasonings.

To season the curry, mince up 1-2 jalapenos, 6 cloves of garlic and a small knob of fresh ginger, peeled. Fry them in peanut oil, adding a tablespoon of coriander seeds if you have them. Brown the seasonings slightly and add them to the pot along with the peas.

Simmer the stew for 1 hr. Add half a jar of hot mango chutney to the stew if you like and serve over rice with chopped cilantro for garnish. Serves 6.

bon appetit