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In a large pot, melt butter and add the onion and celery. Cook until soft, stirring occasionally.
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Add sweet potatoes. Add enough of the chicken broth to cover the vegetables, and bring to a boil. Cook until the sweet potatoes are just barely soft, about 10 minutes.
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Add your curry powder and seafood. Add just enough chicken broth to cover everything again, and give ‘er a quick stir. Cook until the fish starts to flake, about 10 minutes.
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Add the cream and milk, give a stir and bring to simmer. Cook until the sweet potatoes are completely soft, about another 10 minutes.
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Leave on simmer until immediately before serving, you want to serve this HOT! Serve with rolls or (my personal preference for curry) naan!