You're right - the name needs a little work. But once you try this recipe, you won't care what it's called...you'll just be begging for more. And why did I omit the curry you ask? Oh yes, because I got my little pregnant heart set on making curry only to realize we didn't have any curry in the cupboard. Time to IMPROV! So glad it turned out :)
INGREDIENTS
Olive oil (to coat the pan so veggies don't stick)
1 medium-large onion (chopped into pieces)
2 medium sweet potatoes (chopped to bite size pieces)
chicken breasts (very thinly cut into small peices)
4-5 celery stalks (cut into pieces)
1 can coconut milk
ginger powder
light soy sauce
fresh garlic
white sugar
1 small can water chestnuts (drained)
a handful of frozen peas
DIRECTIONS
Heat large pan over medium heat.
Add Olive Oil to keep veggies from sticking to the pan
Add chopped onion and sweet potatoes and let cook for 3-4 minutes
Add Chicken pieces and continue cooking until almost fully opaque
Add celery and cook an additional minute
Add 1 can coconut milk and reduce heat slightly
Add spices (ginger powder, lt. soy sauce, fresh garlic, white sugar)
Allow to simmer over low heat for 15 minutes
Taste and adjust spices accordingly
Add peas and water chestnuts and continue simmering another 5 minutes
Serve over brown rice...and tell your tastebuds to get ready for some satisfaction!
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