Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
Found this recipe in The NY Times App, Just what I needed
Tweeted it to suit of course...as you do 

Of course I had to joint the chicken and quite frankly 
I think some Skin on, Bone in Chicken thighs would be easier
I like to have the bone in actually, as I love to pick the bones.
But mainly for the extra flavour
I used two pans to fry the chicken and amalgamated the drippings when cooked
This curry got thumbs up from the family
We shall make this again

So you will need
1 whole Chicken or 6 Chicken Thighs
2 tablespoons Olive Oil
Sea salt. Freshly ground black pepper

3 spring onions
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic peeled and finely chopped
1 chilli chopped finely (optional)
3 cm piece of ginger. Grated

2 Tablespoons Red Curry Paste
1 400 ml Coconut Cream

1 Med Kumera per person peeled and chopped into rings
Frozen Edamame or frozen peas (handful) for colour and extra texture

To serve, coriander.
Lime wedges (optional)

Heat oven to 170C

Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
Pat dry the chicken prices and season both side well

Brown chicken pieces well. Use 2 pans if need be
Don’t crowd your pan
Remove and set aside

Meanwhile peel and chunk the Kumera
Bring to the boil in a pan of salted water

Cook till just tender
Drain

 

In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

Season with sea salt and freshly ground black pepper
Add curry paste, stir and cook for about 2 minutes

Add coconut cream, stir and bring to the simmer

Place Kumera in pan, with the sauce
Then the chicken on top
Add some boiling water till halfway up the chicken
Cook till chicken cooked through about 40 minutes

Remove the chicken and set aside
add edamame or peas and reduce down 
  
Return Chicken to Pan
Throw over chopped coriander

 
Serve with wedges of limes (optional)