One medium we've never ventured into is Indian cooking. As we are trying to branch out and expand our cuilinary toolbox, S decided it was time to attempt a curry - even if it was one in which she just took ideas from lots of different recipes.
Cut chicken up into big chunks and season with salt, and lots of curry powder (oh and a little bit of allspice too!) Brown chicken in some olive oil, and then set aside. Saute some onions, garlic and one sweet potato diced up into half inch cubes. After about 8 minutes add in some chopped portobello mushrooms, add salt, red pepper flakes and some curry powder. After another 5 minutes, add in about 1 cup of chicken stock, add chicken back to pan and simmer until potatoes and chicken are cooked through. Finish by adding a couple splashes of cream, half n half, coconut milk or plain milk -- whatever you have. We used half n half.
I served it over a bed of baby spinach b/c I watch my carbs, but it would've been better over rice, I'm sure. (and M wishes I had too!)
For a first pass, this was pretty good (7 out of 10), but it needed more curry powder even though it smelled like it had plenty, the taste wasn't completely there...or maybe try the curry pastes they have at the market.