Recipe for Caribbean Chicken Pie With Sweet Potato Crust


1 tablespoon vegetable oil
2 each onions, chopped
1 teaspoon curry powder
1 each clove garlic, minced
1 teaspoon ground ginger
1 teaspoon sugar
1/3 cup milk
1 cup chopped canned tomatoes
1/2 cup plain yogurt
1 chili pepper, stemmed, seeded and m; inced
1 orange sweet potatoes, peeled and c; ut into chunks
1 salt and pepper, to taste
1 large chicken breast (about 1 lb), cut in; to cubes
1 bell pepper, stemmed, seeded and di; ced


Heat half of the oil in a large nonstick saucepan; add half of the chopped onions and cook over moderate heat, stirring frequently. Add the curry powdewr, garlic, half of the ginger and half of the chili pepper. Cook for another minute. Add the potatoes and toss. Add 3/4 cup of water and the sugar, salt and pepper. Cook, covered, until the potatoes are tender and the water has all evaporated, about 15 minutes. Mash the potatoes with a masher or a large fork. Mix in the milk and adjust the seasoning with salt and pepper. Preheat the oven to 375F. Press the potato mixture iinto the bottom and sides of a 9-inch pie plate in an even layer. Set aside. Cook the rest of the onion in the rest of the oil in a nonstick skillet over medium-high heat for about 1 minute, until softened. Add the chicken and cook for about 1 minute, until it loses its raw look. Add the bell pepper and the remaining ginger and chili pepper; cook for an additional 2 minutes. Add the tomato and cook until thickened. Season to taste with salt and pepper. Stir in the yogurt. Fill the sweet potato "pie shell" with the chicken mixture and bake for 20 minutes. NOTE: "If you have leftover sweet potatoes, simply start by cooking the onions and seasoning as described in the first step and then mix them into the already cooked potatoes." Makes 4 servings.

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