Chicken and Sweet Potato Curry |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From BC Best Chicken Cookbook. Ingredients:
2 tablespoons all-purpose flour |
1 tablespoon curry powder |
1/2 teaspoon salt |
1 lb boneless skinless chicken breast, cut into 3/4 to 1-inch pieces |
1 tablespoon vegetable oil |
1 1/2 cups apple juice |
2 cups cubed peeled sweet potatoes |
1 fresh mild chile, chopped |
2 tablespoons apple jelly |
Directions:
1. In a heavy-duty plastic zip-lock bag, add the flour, curry powder, and salt; shake to mix.
2. Add in the chicken; seal bag, shake until the chicken is evenly coated.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add in the chicken; stir-fry for 2-3 minutes or until browned.
5. Stir any remaining flour mixture into the apple juice.
6. Add apple juice, sweet potatoes, and chili to the chicken; stir.
7. Cover and cook 10-15 minutes, stirring occasionally, until the chicken is no longer pink and potatoes are tender.
8. Stir in jelly until melted.
9. Serve over hot cooked couscous.
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