Curry Chicken and Potatoes

I came up with this recipe when I needed to use up a variety of leftover ingredients.  It's hard to go wrong with Massaman Curry, coconut milk and cinnamon.  All measurements are estimates, as I just used whatever I had available.  Be creative!

Ingredients:

3 Tbsp Massaman curry paste
2 bay leaves
1 stick cinnamon, broken in two

2 Tbsp canola oil for cooking
1/2 - 1 cup vegetable broth
2 pounds of chicken breasts, cut into bite-sized pieces
2 sweet potatoes or equivalent white potatoes, cut into chunks
1-2 Chinese eggplants, cut into chunks
3 tomatoes, cut into chunks
1 cup coconut milk (not lite, but opened upside down to limit fat content)
6 cloves of garlic
1/2 cup red onion or shallots, coarsely chopped
1 1/2 Tbsp ginger, grated

1/4 - 1/2 tsp cayenne pepper, to taste, if desired

Kaffir lime leaves )   for topping
Cilantro                )  

Directions:

1) Preheat oven to 350 degrees.  Spray a casserole pan with oil and allow the potato to start baking.

2) In a large frying pan over medium-high heat, heat the curry paste, bay leaves and cinnamon for 1-2 minutes.

3)  Add the canola oil, onion, garlic and ginger and a few tablespoons of the broth.  Heat for 1 minute.

4) Add the chicken and 1/2 cup of broth and cook for a minute, coating with spices.

5)  Add the coconut milk and kaffir lime leaves (if using).

6)  Add the chicken mixture to the potatoes and bake covered at 350 for 40-50 minutes, until potatoes are soft.  Add broth as desired and toss occasionally to prevent the chicken from becoming too dry.

7)  Adjust to taste by adding cayenne if it's too bland or add coconut milk if it's too spicy.  For a more
salty taste, add fish sauce.