Sweet Potato Chicken Curry

A Food Memory For Which You Are Thankful: In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the accompanying healthy recipe.

Back in the days of undergrad and living with my best friends, we used to make food in bulk to feed ourselves through the week. We turned the living room area into a study hovel of sorts so we’d have someplace to vulture over the food as it was being cooked/prepared..

We had the downstairs futon decked out in blankets and pillows to prevent our backs from snapping in the other direction (said futon had a funny dip in it), and would sit our laptops side by side on the coffee table while we sardined on the couch. This was where Rey and I would put Supernatural in the background and fangirl over Jensen Ackles while going over the Krebs cycle and the difference between citrate and isocitrate structures while Nadia read fanfics. Jun wouldn’t join us because he had a Mac and we all had Dells (really, it’s just that he liked his bed more).

We’ve even had discussions on what vegetable we’d be. :O I’m the butternut squash, Nadia’s a mushroom (not pictured), Rey’s asparagus, and Jun is bokchoy (not pictured).

Presently, we are scattered across the country in 3 different time zones, and it’s been a long time since we’ve been able to all get together to hang out. These are the times I miss the most.

They are in part responsible for why I don’t think I can really live with anyone else anymore, because when you have that perfect of a living situation, the only way to go from there is, unfortunately, down.

When I first met you, I thought you were nice. Now that I know you, I think you’re even nicer, which is a little scary and shouldn’t be possible. But you’re also snarky, which I’m glad for, or we couldn’t be friends.

Living with Jun (and later on moving in with Rey & Nadia) is actually where I first started learning how to cook (at long last). After being fueled by 500+ Nature Valley Oats & Honey granola bars, 300+ Nature Valley Fruit & Nut bars, and green tea , during the hell that was organic chemistry ruining my sophomore year (I’m unfortunately really not kidding about those amounts; if you were truly what you ate, I would’ve been a granola bar), I decided that enough was enough. and started learning from my roommates.

One of our favorite things to make was curry “with a whole ton of stuff in it.” Mostly, we’d throw in potatoes, carrots and onions, and for the sake of convenience, we’d use a cube of those curry blocks. I’m changing it up today to make it healthier! (We started on our healthy-food crusade in the latter part of our junior year.)

Sweet Potato Chicken Curry

Ingredients:

• 2 tsp panang curry paste
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, chopped
• 1 tsp coconut oil
• 1 bag frozen mixed veggies
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 1/4 cups chicken stock
• 1 1/2 cups coconut milk
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp cayenne pepper

Instructions:

1. Cook rice (either in rice cooker or over the stove). While it’s cooking, heat up coconut oil in a pan and add the diced onions. Cook for 2-3 minutes.
2. Add garlic, curry paste, and all the spices, giving it a good couple stirs.
3. Add coconut milk, chicken, sweet potatoes and all other veggies. Let it simmer for 30-45 minutes, stirring occasionally. Add more spices if desired.
4. Serve atop a bowl of brown rice!

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