Tonight we returned to the old standby, Great Bowls of Fire. Lisa made this spicy curry that features chicken, sweet potatoes, and various other vegetables and spices. We served it with brown basmati rice.

Chris says:

Yum! The flavors work really well together — I love the sweetness of the sweet potatoes and the spiciness of the … spices.

Lisa says:

Okay, *that’s* going on the blog.

Chris says:

Oy.

Lisa says:

This is why I love Great Bowls of Fire: it has the best volume to calories ratio of any of our cookbooks. The recipes are all delicious and you actually feel full afterwards!

Curried Chicken with Sweet Potatoes
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1 tbsp canola oil
1 medium yellow onion, diced
1 medium tomato, diced
4 cloves garlic, minced
1-2 fresh cayenne peppers, seeded and minced
1 tbsp minced ginger root
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1 lb boneless chicken breasts, diced
2 carrots, diced
1 large sweet potato, diced
1 1/2 cups chicken broth

In a medium saucepan, heat the oil. Add the onion, tomato, garlic, chili pepper, and ginger and cook, stirring, for 5 minutes over medium-high heat. Add the curry powder, cumin, turmeric, and salt and cook, stirring, for 1 minute more. Add the chicken and cook, stirring, for 5 or 6 minutes more.
Add the carrots, sweet potato, and broth and bring to a simmer. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the vegetables are tender and the chicken is fully cooked. Remove from the heat and let stand for about 5 minutes before serving.
Ladle the curry into bowls and serve with basmati rice on the side.

3-4 Servings.