Chicken and Sweet Potato Curry

From BC Best Chicken Cookbook.

• Ready In: 38 mins
• Serves: 4

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.