Well-Grounded Gorgeous Chicken-Sweet-Potato Curry


The gourmet secret to this dish is in the grounding of the spices. Ground to perfection, heated and cooked with the chicken and sweet potato, they deliver a delicious textural element to the dish…not unlike the texture of dessicated coconut flakes…minutely chewy, minutely crunchy…totally exquisite.



1 TBS Turmeric

1/2 TBS red chilli flakes

1/4 TBS Cumin seeds

1/8 tsp of ground cloves

1/2 tsp of ground ginger

1/2 tsp of garlic powder

1/2 tsp of yellow mustard seeds1/2 tsp of ground black pepper corns

Pinch of Allspice

Pinch of ground cinnamon

1 tsp coarse salt

1/2 tsp Basar Masala Curry Powder

1 TBS Panch Puran

Combine the above spices, add to a pan and heat moderately until fragrant. Cool and then grind in a electric pepper mill/coffee grinder. Critically: it’s essential here to NOT overgrind. Depending on your grinder, two or three pulses is sufficient. You want to keep some of the coarseness for texture. Divide 2/3rds, 1/3rd for later additions. (If there is any mixture remaining, keep for another dish).

1 large onion finely chopped

1 TBS fresh grated ginger

2 large garlic cloves, crushed

1 medium sweet-potato, chopped into 3/4 inch pieces

1 tsp dried thyme

1/2 can rich coconut milk

1/2 tsp brown brown sugar

1 cup of chicken stock (or more if necessary)

500g of 1″ diced chicken thighs

Fish sauce, if required


In a bowl, add 2 TBS of the ground spice mix above to the raw diced chicken thighs with a dash of olive oil. Combine.

In a large cast iron casserole dish, warm some olive oil on a moderate heat. Add the thyme, onions, garlic, sweet potatoes and the other 1 TBs of the spice mix. While stirring, add some chicken stock, some coconut milk and the sugar. Cook until the potatoes are medium firm. Add the chicken. Cook until tender. Add small quantities of chicken stock, fish sauce (if it need salt) and coconuit milk as required. Keep consistency fairly dry, not too liquidy.


A heavenly tasty, textural, mouth-tingling, heart-warming, pleasure of a dish!






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