I gave myself a Romertopf clay pot for Christmas, and I've been enjoying playing with it. My second creation was a riff on a Martha Stewart Curry—simple comfort for a snowy day. You could add garlic, carrots, red pepper, or something else to make it your own. Enjoy!
Ingredients: 6-8 red potatoes, quartered 1 leek, sliced lengthwise then chopped into 1/2 inch-thick slices 3-5 thumb-length pieces of fresh ginger chopped into matchstick-sized pieces 2 large (13.66 oz) cans coconut milk 4-6 boneless, skinless chicken breasts Sweet curry powder Salt Pepper Fresh cilantro
Ingredients: 6-8 red potatoes, quartered 1 leek, sliced lengthwise then chopped into 1/2 inch-thick slices 3-5 thumb-length pieces of fresh ginger chopped into matchstick-sized pieces 2 large (13.66 oz) cans coconut milk 4-6 boneless, skinless chicken breasts Sweet curry powder Salt Pepper Fresh cilantro
Instructions:
Soak lid and body of clay pot for 15 minutes.
Add potatoes, leek and ginger to bottom of pot. Pour coconut milk over veggies. Sprinkle liberally with salt and pepper.
Pat chicken dry and season all sides with salt, pepper, and curry powder.
Layer chicken on top of vegetables.
Cover, and put in COLD oven.
Turn oven on to 500˚ F and cook for about an hour.
Let pot rest for a good 10 minutes after you take it out of the oven.
Garnish curry with cilantro and serve over rice.
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