Orange Curry

Orange Curry
serves 4-6

1 cornish hen - cut into 8 peices
4 skinless chicken thighs - cut in 1/2
2 small or 1 large sweet potato, chopped
1 shallot or 1/2 onion, chopped
2 small or 1 large carrot, chopped
1/2 head cauliflower, chopped
6 cloves garlic, chopped

1 T curry powder (I use S&B)
1 T tomato paste
1 5.6 oz can coconut milk
2 t salt
zest and juice of 1 orange

1/2 gal water

In a pot big enough to hold about a gallon of liquid, heat over medium flame. Add curry powder and dry toast for about a minute, stirring often. Add in tomato paste and orange zest. Toast, stirring constantly, for another minute. Burns quickly, keep an eye on it!
Add chicken, garlic and onion, and coat with spice mixture, stirring constantly for 1-2 minutes.
Pour water and orange juice over chicken to cover. Bring to boil, then turn the heat down to simmer on low for about 30 minutes until chicken is tender.
Add in veg and cook another 10-15m until veg are tender.
Turn off heat, stir in coconut milk, season with salt to taste.

Add a little cayenne or fresh chilis or jalapeno if you'd like it spicy, depending on the spiciness of your curry powder or garam masala mix.

Serve with rice or garlic naan