Sweet Potato Chicken Curry |
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Prep Time: 1800 Minutes Cook Time: 120 Minutes |
Ready In: 1920 Minutes Servings: 7 |
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From the December 2009 Cooking Light. Note that you may want to cook your sweet potatoes a little bit before adding them. I found the cook time for the potatoes insufficient in this recipe. Ingredients:
2 teaspoons curry powder |
1 teaspoon ground coriander |
1 teaspoon ground turmeric |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground red pepper |
1 bay leaf |
1 1/2 teaspoons olive oil |
1 1/2 lbs chicken breasts, cubed |
1 1/2 cups vertically sliced onions |
1 1/2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 cups cubed peeled sweet potatoes, 1/2 inch cubes |
3/4 cup canned chick-peas, rinsed and drained |
1/2 cup frozen green pea |
1 tablespoon fresh lemon juice |
Directions:
1. 1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2. 2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
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