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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?inch cubes 6 cloves garlic, chopped 1 large onion, finely chopped 4 bay or curry leaves 1 small stalk lemongrass 2 cups coconut milk, recipe here 1 cup carrots, cut 1?inch thick 1 cup milk InstructionsCombine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature. In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside. Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute. Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.
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