Receta Sweet Potato Curry Chicken
Twenty four hours after preparing this Sweet Potato Curry Chicken I was wracking my brain trying to figure out what this dish was missing.
It was my wife who said "it needs something".
Not what I wanted to hear but knew she was right. I just couldn't put my finger on what was missing.
WHAT'S FRUSTRATING ABOUT COOKING?
Buying the ingredients and putting in the effort only to be left with a meal that's missing a key flavor to make it taste as good as you hoped it would. It's even worse when you can't pin down the missing ingredient.
But I've faced this situation before and have learned from it.
And one thing I never do is scrap the meal.
That's just a waste of food, money and time.
WHAT WORKED IN THE PAST CAN OFFER A SOLUTION.
There are a few tricks to fixing a lackluster tasting meal and one way is to look to a similar recipe that's been a winner in the past.
In this case I scanned the list of ingredients I used for the Curry Chicken recipe in my cookbook. It took top prize in a recipe contest so I must have done something right.
Once I scanned the ingredients I knew right away what this curry creation was missing.
All along I was thinking lack of sweetness was the issue but it was the peppery and slightly sweet flavor of fresh ginger that made all the other flavors in this dish come to life!
And that happened to be the very person who said this dish needed something.
And as for other ways to fix a dish that tastes like it's "missing something"? I’ll cover those in this coming Sunday’s newsletter (get yours for free!)
Sweet Potato Curry Chicken
A savory weeknight dish that tastes GREAT (when fresh ginger is stirred into the mix)!
Recipe Inspiration: Eating a delicious East Indian meal at Coriander Green in Oakville
Makes: 4 helpings
Time to prepare: 10 minutes
Cooking Time: 20 minutes
- 1 tbsp canola oil
- 2 boneless, skinless chicken breasts, cut into strips
- 1/2 onion diced
- 1 medium sweet potato, peeled and diced
- 1 tbsp freshly grated ginger
- 2 tsp curry powder
- 1 tsp brown sugar
- 1/4 tsp ground cinnamon
- 1 cup Basmati rice
- 2 cups low-sodium vegetable or chicken broth
- Garnish with cilantro leaves
Heat ½ tbsp oil in a non-stick skillet over medium heat. Add chicken. Lightly season with salt and pepper and cook until chicken is browned and cooked through. Transfer to a bowl and set aside.
Add remaining ½ tbsp oil to skillet. Add onion and sweet potato. Cook over medium heat until onions and sweet potato begin to soften, about 4 to 5 minutes.
Stir in ginger, curry powder, sugar and cinnamon. Cook and stir for 30 seconds.
Add rice and broth to skillet. Bring to a boil. Reduce heat to low, cover with lid and cook until rice absorbs liquid, about 10 minutes. Stir in cooked chicken, cover and let sit for 5 minutes.
Garnish with cilantro leaves.