Thai-ish Sweet Potato and Chicken Curry

Toss the chicken with half the curry powder and let marinate while you prepare the other ingredients, about half an hour.

Heat the oil in a large dutch oven and brown the chicken in 3-4 batches, over high heat, turning as soon as the pieces brown enough to unstick themselves from the bottom of the pan. Place the browned chicken in a bowl and set it aside. Reduce the heat to medium and, in the same pot, sautee the onion, garlic, ginger and lemongrass until the onions are translucent and some of the liquid has released. Add the remaining curry powder, curry paste, and chili sauce, along with the fatty part of the coconut milk, skimmed off the top of the can (reserve the remaining milk). Stir it together and let it cook down a few minutes, scraping the bottom of the pan with a wooden spoon.

Add the remaining coconut milk, the chicken broth, fish sauce, and sugar, and bring to a boil. Add the chopped sweet potatoes and the browned chicken and reduce the heat to low. Let it simmer until the potatoes are cooked through and the chicken pulls apart easily, about half an hour.

Serve with steamed rice and garnish with cilantro, green onion and fresh squeezed lime.