One of my favorite dishes to make
during this time of year is Curry. It is light  aromatic  incredibly
EASY to prepare and it is a great way to incorporate seasonal vegetables! With
all the heavy eating that is about to commence these next two weeks these
exotic flavors are a welcomed and healthy change. More importantly its fast and
inexpensive. You can literally throw a beautiful curry together for four people
all at about $7 bucks!
And you can interchange all the vegetables to suit the season and what’s on
sale! So this is a must to master and have in your culinary arsenal just
because it is so versatile.  Another bonus is the spice level can also be
adjusted to your taste as well. As far as recipes go this is one that is
extremely flexible and playful!  I think that’s the beauty of Curry. It is
never one note. You can play with it and really make this dish a reflection of
you as a chef.I prefer a higher heat level
during the rainy wet weather in winter and the sweetness of the coconut milk
cools the heat down and really creates a nice balance of flavor. I always loved
the anticipation of the heat before my fist bite of Curry then riding that heat
for a second or two before the coconut flows to coat an cool the palate. So
addictive. So here is my recipe for a basic beautiful Chicken curry please feel
free to substitute any or all of the vegetables you can not go wrong with this
dish!( I have my own Curry powder that I pre mix and keep on hand for all my
Curry dishes..it is exactly 2 tbsp of each spice: Cumin/ Coriander/ Turmeric/
Mustard Seed/Ground ginger and Crushed red pepper you can adjust your own signature
curry by adding and subtracting the levels of those basic spices that make up a
Curry Powder so it is unique to your house and dishes!)Serves 4

2 tbsp Vegetable oil

2 Tbsp. Curry Powder or Curry Paste

1 packet chicken cutlets (sliced into strips)

1 onion chopped          

1tsp garlic diced

2 peppers chopped (use different colors red and green yellow and
orange)

1 jalapeno pepper sliced(if you devein and loose the seeds you can
temper the spice)

1tbsp red pepper flakes* optional

1 large sweet potato par cooked and cubed

1 can light coconut milk

(Cooked rice to serve with)

In large skillet over med-high heat add oil onions garlic peppers curry and
chicken. Sautee in pan until chicken is white add all the other ingredients and
bring to boil then simmer on low heat for 5-10 minutes. Serve with rice.