Deep-Dish Shepherd's Pie with Sweet Potato and Chicken Curry
Deep-Dish Shepherd's Pie with Sweet Potato and Chicken Curry
Rating: (1 rated)
Recipe Yield: Serves 8 to 10
Preparation
For the sweet potatoes:
6 pounds sweet potatoes, peeled, and cut into large chunks
1/2 cup unsweetened canned coconut cream (see Recipe Notes)

1/4 cup coconut oil

For the chicken curry spice mixture:
3 large or 6 small dried bay leaves (using those broken pieces is just fine for this!)
4 whole cloves
2 to 8 dried red chilies, stems and seeds removed (depending upon heat preference)
10 whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon coriander seeds

For the sweet potato spice mixture:
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom, green preferred
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cloves
6 to 8 scrapes nutmeg (see Recipe Notes)

For the chicken curry:
4 tablespoon coconut oil
2 large sweet onions, peeled and finely chopped (about 3 cups)
1 (2-inch) piece fresh ginger, peeled and grated
4 cloves garlic, peeled and grated, any green centers discarded
2 1/2 pounds boneless, skinless chicken thighs, cut into to 2- to 2 1/2-inch pieces
1 1/2 teaspoons kosher salt
1 (14-ounce) can unsweetened coconut milk (see Recipe Notes)
1/4 cup cashew butter
2 tablespoons dark brown sugar
1 (14.5-ounce) can chopped tomatoes
1 pound frozen spinach, defrosted and squeezed, or 2 pounds fresh spinach, leaves only, sautéed and squeezed (1 cup cooked, squeezed, and packed)
1 cup baby green peas, fresh or frozen and defrosted

1 small bunch fresh cilantro, leaves and stems finely chopped

Cook the sweet potatoes: Place a large pot with cold salted water on the stove. Add the potatoes. Cook over high heat for about 20 minutes, until the potatoes are soft and a knife slides through the center of the thickest potato with ease.

Prepare the spices for the chicken curry: In a large, heavy pot or enameled cast iron skillet set over high heat, combine the dried bay leaves, cloves, dried chilies, peppercorns, cumin seeds, and coriander seeds and cook, shaking the pan, for 30 to 45 seconds, being careful that the spices do not burn. Transfer to a spice grinder or coffee grinder dedicated to spices and grind until fully powdered. Transfer to a bowl labeled "for the chicke

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