This is basically two dishes mixed together. This is tomato soup plus an already baked sweet potato that was diced, and a batch of curry chicken. The curry chicken is a family recipe.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
