Sweet Potato Chicken Curry

READY IN: 32hrs
Recipe by dangerpantz

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.

Top Review by 4Jacksons

We really loved this! Ended up using a package of frozen mixed vegetables instead of the chickpeas and frozen peas, which made the final dish nice and colorful. Nice and spicy!

Ingredients Nutrition

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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