The gift of hospitality sometimes comes with food.
During a short stint in West Africa, I enjoyed going to the Guest House (a sort of hotel for missionaries) for curry night. The comforting smell of curry filled the dining room, and we enjoyed this meal “family style” around large tables.
This is my take on that dish. This curry has a little heat in the stew. But the best part is adding a fun mix of fruits and veggies on top of the stew and rice, and you have a great meal.
(Adapted from More With Less cookbook)
2 large onions and 2 Tbsp minced garlic in hot oil until tender
Add and mix together:
2 Tbsp hot curry powder
2 Tbsp lemon or lime juice
Allow to simmer for a few minutes.
1.5 lbs boneless, skinless chicken breasts, cut into small pieces
1 large sweet potato, skinned and chopped
2 cup diced mushrooms
Stir together and make sure everything is covered in the spices. Cook on low heat for a few minutes to sear the chicken.
Slowly stir in:
1 (15 oz) can tomato sauce or chopped tomatoes
2 cups chicken or vegetable broth
Scrape into a large crockpot. Cook on High for 4 hours or on low for 6 hours.
OR you can cook it in a large pot on the stove until the stew is thickened and all of the ingredients are soft. (The crockpot makes it easy to fix and go about your day with other tasks.)
Serve over rice. Pile on top a variety of toppings such as:
pineapple, green apple, banana, raisins, nuts (almonds are OK, peanuts are better), peppers, coconut, fresh tomatoes, green vegetables (broccoli slaw, greens, edamame).
You can add more spice and make it hotter if you wish.