...Curry

 Made this for dinner last night, a  sweet potato and chicken curry stew that I Paleo-ized from Cooking Light. Dan and I wolfed it down before heading to the near by Irish Pub Parnell's for a Whiskey Tasting.  Dan's verdict: De-RIC-ious 
It was a perfect dinner for a snowy evening in Cleveland. Enjoy!

Sweet potato and chicken Curry
2lbs chicken (1lb thighs, 1lb breasts)
2 shallots, diced
1 red pepper diced
2 cups sweet potatoes peeled and cubbed
1 14oz can light coconut milk
1 14 oz can diced tomatoes
1 tablespoon minced ginger
2 teaspons penzey’s sweet curry powder
heaping tablespoon green curry paste (thai kitchen)
1 teaspoon tumeric
1 teaspoon coriander
1 bay leaf


Season 2lbs of chicken with salt and pepper and Brown in pan.
Remove chicken.
Using the same pan, sautee shallots, and pepper, add garlic
When almost done add in curry powder, tumeric, coriander, ginger and saute a minute
Add tomatoes, scrapping up browned bits. then add coconut milk and bay leaves,
Add back chicken to the pan and  simmer a minute while you get your chicken stock.
Add about ⅔ carton of chicken stock (1 ½ cups approx)
Bring to a boil then simmer for 1 hour
Add in sweet potato, bring to boil then simmer on low for at least 1 hour or until ready to serve.