Improvisational Curry

When I'm extra hungry, I always come up with the best recipes. I had a hankering for some curry in a bad way, so I cooked up a little piece of heaven this afternoon.

This is what you will need:

1.5 lbs or so of boneless, skinless chicken thighs
4 medium sweet potatoes (CUT INTO 1 INCH CUBES)
1 medium red onion (DICED)
2 14 oz cans of chickpeas
1 28 oz can of diced tomatoes
5 cups of chicken broth
Curry powder
Turmeric powder
Garlic powder
Cilantro

First, heat up some vegetable oil in a HUGE skillet on Medium/High heat. Take some boneless skinless chicken thighs and season them with salt, pepper and garlic powder. Cook until browned on all sides.

Start working on the broth while the chicken is doing it's thing. I make my broth with Knorr Chicken Bullion powder, but you can also use the boxed kind. Whatever you decide to do, just get 5 cups of it into a pot and heat it up.

Once the broth is nice and hot, add 4 tbsp of curry powder and 1 tbsp of turmeric. Stir to mix well and set aside. 

By now, the chicken is looking nice and crispy on the outside. Remove from the heat and cut the chicken up into bite sized pieces. Set aside for now.

Next, cook up your diced red onion in the drippings and oil until they are almost clear.

Then, you'll want to add the sweet potatoes, chickpeas, tomatoes, broth and chicken into the pan and bring to a boil.

Once it comes to a boil, reduce the heat to med-low. Just cook until the potatoes are fork tender.

I top it with a TON of Cilantro once it's done cooking. Serve with rice. DELISH!