Sweet potatoes make a nice change for this curry stew. Quick and easy to make even for a weekday meal.

2 tsp. vegetable oil
1 lb. boneless, skinless chicken thighs cubed
1 onion diced
2 tsp. curry powder
1/4 tsp. salt and pepper
1 1/2 cups strongly brewed Super Pekoe or Irish Breakfast TEA (4 tsp. TEA steeped in 2 cups boiling water for 5 minutes.
Strain and measure out 1 1/2 cups)
1 sweet potato peeled & cubed into 1”pieces (1 1/2 cups)
1 sweet red pepper chopped
2 tbsp. tomato paste
1 tbsp. lime juice
1/2 tbsp. cornstarch

Heat oil in large saucepan over medium heat. Add cubed chicken thighs and cook about 6 minutes; transfer to plate. Add onion to pan cooking till soft. Add curry, salt & pepper ; cooking for 1 minute. Stir in TEA, sweet potato and chicken. Bring to a boil; reduce heat and simmer till potato is tender – about 7 minutes. Stir in sweet pepper cooking 3 more minutes. Stir in tomato paste, lime juice and cornstarch; stirring until thickened – about 2 minutes.
Sweet potatoes make a nice change for this curry stew. Quick and easy to make even for a weekday meal.

A popular belend of broken leaf Assam, Java & Ceylon BOP black teas. The aroma reflects the heartiness of the Assam, as well as the smoothness of the Java and Ceylon teas.

Shop Irish Breakfast TEA