Nothin' says lovin' like a big pot of chicken and sweet potato curry... normally I use regular potatoes, but didn't have any on hand. The secret is in the sauce, I use Hot Golden Curry Sauce easily found at Giant Eagle with the Asian foods. It's actually not very spicy, but has great depth of flavor and pleasant heat. This is a malleable recipe, feel free to substitute veggies and/or meat, although carrots and potatoes are a must as they absorb the sauce well. Chicken Curry: Coarsely chop a couple small onions, toss into a large pot with a little bit of oil and start sweating them, add diced chicken and brown. Large dice a large sweet potato (smaller dices completely disintegrate while cooking) or regular potatoes or both, add them to the pot, add one bag of baby carrots (or more if you like that sort of thing). Add three cups of water (enough to just about cover everything) and throw in a package of Hot Golden Curry Sauce. Simmer this over low heat for about two hours, occasionally stirring, the veggies absorb the sauce and get super tasty the longer you cook it. About 20 minutes before serving add ~1.5 cups peas. Serve over rice. There you have it, a super easy, super saucy and yummy curry.