Grilled Chicken Sweet Potato Curry

I came up with this recipe off the top of my head after my brother asked me to make something similar he had seen from a supermarket ad. I gave him the steps via text for making the paste, roasting the potato, and what spices to use to get a sweet potato curry sauce. I'm not sure if he ever made it, but then I thought, "Why not just make it yourself?" That was around December. It's May and I finally got around to it opting to grill the chicken for an extra layer of flavor during the warmer months. That's how the creative process goes with recipes, for me anyway. The most random occurrence will spark the idea of a dish I can't stop thinking about for months.

To make this recipe you'll need a grill, gas or charcoal, a food processor, and a coffee grinder. Each tool is essential for developing another layer of flavor in the kitchen. The grill transforms the chicken thighs from a protein vehicle for a really good sauce to a strong flavor. The food processor makes your curry paste, the baseline of the dish. The grinder makes your curry powder, the seasoning that brings all the flavors together. As you read through this recipe be sure to multi-task what you are doing. As the potato roasts, you can grill your chicken, make your curry paste, and curry powder during that hour. Multi-tasking cuts down on your cook time significantly in the kitchen! You'll work hard with this one I won't lie, but you'll also enjoy a meal that is smokey, spicy, and sweet. Sitting perfectly in the middle of all three. 

The dish serves 4 as a main course paired with jasmine rice or steamed kale, or both. Cook time: about 2hrs.

Ingredients:
2lbs boneless skinless chicken thighs
1 medium or large sweet potato
3/4c of coconut milk
kosher salt
1 tbsp cooking oil (vegetable, peanut, canola)
For curry paste:
3 green onion stalks
1/2 large onion
4 thyme sprigs
1 lemongrass stalk (outter layers removed)
1 scotch bonnet pepper (remove the stem)
3-4 cloves garlic
1 teaspoon black pepper

For Curry Powder:
1 tsp whole coriander seeds
1 1/2 tsp brown mustard seeds
1/2 tsp clove
1/2 cinnamon stick
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp turmeric powder

Recipe:

1. Place your sweet potato in the oven at 400°F on a small sheet try lined with parchment. Roast for one hour or until the potato is fork tender. Remove from the oven and let cool for 5 minutes. Then puree until it's smooth in your food processor.
2. Fire your charcoal or gas grill according to the instructions. While your coals are burning or gas grill heating season both sides of the thighs with salt and pepper. Make sure the thighs have been wiped clean of any extra moisture.
3. Once your grill is set to temperature place the thighs down and cook for 5 minutes per side or until lightly charred. Remove the thighs from the grill. 
4. Chop your grilled thighs into bite size chunks, cover, and store in the refrigerator. These are not done and don't need to sit out on the counter unattended. 
5. For the paste, place the onion, garlic, green onion, scotch bonnet pepper, and black pepper in the food processor. Remove the leaves from thyme sprigs and add those. Then remove the outer layer of the lemongrass stalk, chop it into small pieces and add to the food processor.
6. Blend the ingredients until a paste is formed. You may need to stop and scrape the sides a few times. Be careful, scotch bonnet is hot and the fumes could cause aggravation in your eyes. Set aside.
7. Toast the whole spices (cinnamon, clove, coriander, black pepper, brown mustard) in a small pan until fragrant. Then add to your coffee grinder with the turmeric, garlic, and onion powders. Grind the spices until the powder is smooth and you don't feel any solid bits. Set aside.
8. Place 1 tbsp of oil in a large pot over medium heat. Once the oil moves easily across the pan add 1/4c of the curry paste and cook for 5 minutes, constantly stirring.
9. Add the sweet potato puree and fold it into the paste. Sir together for about 5 minutes until the puree reheats.
10. Add the chicken to the pot and fold into the sweet potato puree. Then add 1 tablespoon of the curry powder. Stir together gently, making sure not to break any of the chicken pieces. Lower your heat to a simmer and cover for 5 minutes.
11. Here you want to taste the dish and season with kosher salt to taste. After, add 3/4c of coconut milk and fold together to loosen your curry sauce. Make sure to scrape the sides and bottom of the pot to prevent bits of sauce from sticking and burning. Simmer for 30 minutes or until the chicken is tender and cooked through.
12. Serve immediately with jasmine rice or steamed kale. Enjoy!