Curry Dinner for Two with Sage and Purple Peruvian Potatoes

To repay my baby for the wonderful soup, I decided to cook him dinner. Taking stock of what I had available, leftover purple potatoes, sage, sweet onions, carrots, and celery, I decided to these ingredients would make a good curry. I already had curry spices, garlic, and all I had to buy was the chicken, which I did. So for dinner, I cooked Sage, Purple Peruvian Potatoes, and Chicken Curry over rice with Baked Sweet Potato Fries for appetizer.

I browned the chicken, added the minced garlic (~4 cloves), and the rest of the veggies, along with the chicken curry sauce and cooked the whole thing until the chicken was cooked. Since I used chicken thighs and drumsticks, it took awhile to cook but were able to have dinner 1.5 hours after I started prepping the ingredients.

While the curry stew was cooking, I cut one whole sweet potato into fries and seasoned them olive oil, salt, pepper, and garlic powder. I would've added paprika if I had it but I left that spice at my apartment and I cooked this whole dinner at Austin's. His kitchen is not as well stocked as mine. After cutting the fries, put them in a bowl. Then drizzle olive oil over the fries, sprinkle salt, pepper, and garlic powder, about 1/2 tsp each of the seasonings. Then, place the fries on evenly on a baking pan and cook in 450 degrees until they're browned.

Bon apetit!