photo by Becky Luigart-Stayner on myrecipes.com
Sweet Potato Curry Chicken is a meal you’re not going to want to miss. . Even if you’re not usually inclined to eat spicy foods, this recipe is one for the books. We fell in love with it at myrecipes.com where they have plenty of other delightful recipes you should check out!
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 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 non-stick 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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