1 small Okinawan Purple Beniimo Sweet Potato, sliced thin and skinned
1 Onion, chopped/sliced
5 cloves garlic, roughly chopped
Peanut Oil, about 4 tbsp
1 can Coconut Milk
1 can water chestnut
costco-size box of mushrooms, coarsely sliced
2 chicken breast, cubed
small handful mixed party nuts
half red bell pepper, chopped
half bag frozen peas
1.5 cups jasmine rice
handful baby carrots
sour cream (hey, it was in the fridge!)
1/4 cabbage, sliced
1 box Hot Golden Curry paste (or other Japanese curry paste)
mirin, a few dashes
1 spoon cumin seeds
a big pinch each of coriander, cardamom, cloves, garam masala, mustard powder, tumeric
2" fresh ginger, skin cut off
a few spoons of Caldo chicken powder, to taste, if wanted
garlic salt, if wanted
- Heat peanut oil in your big pot/skillet on med high. Put in some garlic. Put garlic salt on chicken if desired. Brown the chicken on all sides, being careful not to overcrowd the chicken. Make sure it gets yummy and brown. Store in separate bowl.
- Reusing skillet, on med heat brown the garlic, throw in some whole cumin seeds (Indian influence). Add onion. Let halfway cook.
- Use some of this garlic oil onion mixture to make jasmine rice in separate pot. Add pinch each of coriander, cardamom, cloves, garam masala, mustard powder, tumeric. Add rice and some chopped carrot. heat. Add equal parts water to rice. bring to boil, cover, let cook.
- Cook mushroom and beniimo and cabbage with onion. Add splash of mirin. Add can of coconut milk (the Thai influence!) + 1 can water. Add all powdered spices (that's where the Indian part comes in) beforehand. Let cook a few minutes until potatoes are almost done but still retain hard texture.
- Add curry paste. Add water chestnuts, peas, let cook until done. Add chicken back in. Bring to boil. You're done! Garnish with chopped red bell pepper. Booyah!
It took over an hour for me to make this, but it turned out very tasty!