Sweet Potato Chicken Curry

"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."
 
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Ready In:
1hr 25mins
Ingredients:
18
Serves:
7
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ingredients

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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.

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Reviews

  1. 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!
     
  2. Loved this dish, although I changed it up a bit by using more ingredients to make a larger batch. Added light coconut milk, too, and sauted the chicken in coconut oil. Used a variety of curry spices - the curry used makes a big difference in the end. Easy to make as I prepped everything in the AM and easily threw it together that evening. Thanks, Jan
     
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Tweaks

  1. 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!
     

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