A Perfectly Baked Sweet Potato is like a soft woven picnic blanket.  No matter what you lay on top of it, the result is dreamy.  We made Chicken Butter Masala for dinner….speaking of dreamy.  I’ve yet to capture this recipe and share it, however I’ll give you a shortened version for purposes of Baked Sweet Potato {with Curried Chicken}.

Every Winter Thyme Spice Exploration should include an Indian dish or two.  It was a couple Christmases ago when I entered Whole Foods, unprepared and in desperate need of a Santa Score.  With complete confidence in our ability (and some selfish motivation on my part) Christmas stockings were filled with Indian spices, pastes, and even recipes (thanks to the wonderful lady at Whole Foods who sensed I was totally lost in the Indian isle and took me under her wing).  We have since enjoyed Vindaloo, Masala, and Tandoori recipes and discovered how Cardamom can transform a dish, including Baked Sweet Potato with Curried Chicken.

To make this simple curried chicken we slow cooked a boneless skinless chicken breast in 1/2 cup coconut milk, 1/2 cup tomato puree, 1/2 cup chicken broth (or water), 1/2 tsp. curry powder, 1/2 tsp. garam masala, salt and pepper to taste.  Then shredded it and served it over our sweet potato with a sprinkling of fresh cilantro.

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