![\"IMG_0145\"](\"http:\/\/www.spicesbites.com\/wp-content\/uploads\/2009\/12\/4205123648_3a6b1732b0.jpg\")
<\/a><\/p>\nThis was one of those “toss stuff in a pan” dinners that turned out pretty dang well.\u00a0 I didn’t measure much since I was playing around.<\/p>\n
What to use:<\/span><\/p>\n Boneless skinless chicken thighs, cut into big chunks<\/p>\n 2 sweet potatoes, cut into chunks<\/p>\n fresh broccoli florets<\/p>\n 1 chopped onion<\/p>\n minced garlic<\/p>\n garlic paste<\/p>\n Patak’s Hot Curry Paste (this was the crucial ingredient)<\/p>\n canola oil<\/p>\n salt to taste<\/p>\n garam masala to taste<\/p>\n What to do:<\/span><\/p>\n Boil sweet potato chunks for 20 minutes, or until fork-tender.\u00a0 Drain water and set aside.<\/p>\n Heat canola oil in a big pan on med-high heat.\u00a0 Brown onion pieces, then add garlic and ginger until they’re browned.\u00a0 Add big blobs of curry paste.<\/p>\n Add chicken pieces and brown well.\u00a0 Now dump in sweet potato chunks and combine.\u00a0 Add broccoli florets last and keep stirring.\u00a0 Add water if necessary to prevent sticking.\u00a0 Lower heat, cover, and cook for about 15 minutes, or until chicken is cooked through.\u00a0 Add salt and garam masala to taste.<\/p>\n And the picture taken above is actually the leftovers from last night heated up for dinner.\u00a0 It tasted even better having sat in the fridge overnight.<\/p>\n The sweet potato went so well with the spices.\u00a0 The broccoli was cooked nice and mushy like it should be in Indian food — crunchy is okay for stir-fry, but not for curry.\u00a0 And the chicken was cooked through but still tender.\u00a0 I prefer boneless skinless thighs since they can take the longer cooking time needed for the flavors to properly meld.<\/p>\n If you don’t have curry paste, just make a quick paste with some ground cumin, ground coriander, turmeric (just a little!), and some paprika or chili powder.\u00a0 Don’t you dare use curry powder.\u00a0 I mean it!<\/p>\n ***<\/p>\n