Sweet Potato Chicken Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Elevate your chicken curry with the addition of sweet potato and by serving the mixture over steamed jasmine rice. 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 pounds skinless, boneless chicken breast, cut into 1-inch pieces |
1 1/2 cups vertically sliced onion |
1 1/2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, undrained |
2 cups (1/2-inch) cubed peeled sweet potato |
3/4 cup canned chickpeas, rinsed and drained |
1/2 cup frozen green peas |
1 tablespoon fresh lemon juice |
Directions:
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
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.
3. Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. -Jeffery Lindenmuth
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