Tangy Chicken and Sweet Potato Curry

I am always fooling around with different curry combinations, often times my curries lean in  different directions-either with aromatic flavors or with warm, bright, and tangy flavors-which i don't mind at all because those are so many favorites of flavor profiles anyways! It's just wonderful that in so many different areas of the world, you can find a plethora of amazing mouthwatering curries! 

Today's curry is a kind of combination of a few different curries i have made already, you know i love sweet potatoes-I often use them as a main source of protein when making a vegetarian or vegan curry, but my kids also love chicken and they asked me to include chicken this time when they found out i was making curry. 

So i obliged. As much as chicken thighs feel and look so gnarly to me, i much prefer boneless chicken breast, chicken thighs seem to stay forever juicy no matter how long you cook them, they pack extra flavor, and i found them on sale, so-chicken thigh it is. 

i know there is a meme out there that when you go searching for a recipe, you are looking for a recipe-not a life long story of how it came to be..haha..so i will get onto the recipe, but i am going to keep writing all sorts of what ever i want because i'm just over here minding my own business and i'm not making anybody come here, so i am sorry that i chat a bit before each recipe. I thought that's what a huge part of what blogging is, sharing stories alongside food! 


anyways...recipe.

you'll need:

marinade:
1 lb boneless chicken thighs
1 teaspoon chili powder
1 teaspoon minced garlic 
1 teaspoon garam masala 
1 teaspoon turmeric 
1 teaspoon cinnamon

1-2 large sweet potatoes, peeled and cut into chunks 
1-2 cups fresh spinach 
1/2 cup fresh chopped coriander leaves, you'll use half in the pot, the rest for sprinkling on afterwards
1 cup miso ginger broth, literally any broth or stock you have on hand will work 
1-2 cans of full fat coconut milk, i added another can towards the end bc it would have been too spicy for my kids, one is fine also, but two stretches it very nicely and it still maintains plenty of spice and flavor 
1 small can Panang curry paste, 4 oz- you can find this at most Indian or Asian markets 
1 tbs fish sauce 
1 tablespoon minced garlic and ginger paste


In a large open pan, heat up some oil. 
Sear each side of the chicken thighs over medium to high heat, till browned..
you'll have marinaded them already in the spices, rubbing them in real smooth like and let that soak in for about 30 minutes..

In a large pot, heat up with a splash of oil and throw in the garlic ginger paste. 
Throw in chicken and sweet potato chunks. 
Add miso broth.

Stir in pengang curry paste and make sure it gets in all the nooks and crannies of the pot. 
add fish sauce, and one can of coconut milk. 
Add 1/4 cup cilantro. 

simmer on medium, stirring so often. taste test.
drop in spinach last. it wilts quickly and cooks down with the heat already produced. 

too spicy? add another can of coconut milk.

continue to simmer on medium, covered..peep it every so often. 
when it's to your liking, and everything is cooked to your satisfaction, it's done!

serve with basmati cilantro lime rice, and paratha. 

enjoy!!