Surely Mrs. Potts Would be Proud

A few months ago, I paid culinary tribute to the Rolls Royce of slow cookers. Meanwhile, the pretty blue 5 1/2 quart Le Creuset sat patiently on our stove top with no public admiration. This is my one and only Le Creuset piece and I use it almost every single week (totally worth every cent in my mind). Why is it so grand? Where do I start?! It is attractive enough to keep out every day. Le Creuset is heavy without being so heavy that my pigeon arms can't lift it. It cleans beautifully. It heats evenly and fast, and can go right in the oven. I do think I have a cooking love affair with the Le Creuset. Ooo la la!! Shhh...don't tell RJB...

The November issue of Cooking Light boasted a Sweet Potato Chicken Curry. Everything about the title rang delicious to me. For those not in the know, I pine for curry (that's right, pine) and the spicier the better. I thought this recipe was worthy of Le Creuset's public adoration. Enjoy...

Quickly cooking up the chicken like a pro

Nothing better than 2 cups onion, a healthy portion of

garlic and ginger, and the co-star of the show - the curry

based spice mix

Onion time! Look at the golden brown

bits the chicken left.

More browning goodness. Also being showcased, the

best silicone spoon ever.

Worlds collide!

Bring on that curry

Look at that coquettish Le Creuset, simmering

at me happily

Go Sweet Potatoes!

Go final and extra-JMB-inspired

impromptu ingredients!

Steamy spicy goodness!

The curry took some time to make, but most of the time was simmer time. It was quite easy and SO tasty. I will make this one many times over and highly recommend it to my fellow curry loving readers. And yes, le Grande Dame cleaned beautifully as you would expect.

PS - the curry I used was from Penzeys Spices. I used the spicier of the curries and it came out very well, not overly spicy but it had a kick. I recommend using a curry powder you really like since it totally drives the flavor.