Sweet Potato Chicken Curry

Submitted 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."

 

• Ready In: 1hr 25mins
• Ingredients: 18
• Serves: 7

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 lbs chicken breasts, cubed
• 1 1⁄2 cups vertically sliced onions
• 1 1⁄2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 cups cubed peeled sweet potatoes, 1/2 inch cubes
• 3⁄4 cup canned chick-peas, rinsed and drained
• 1⁄2 cup frozen green pea
• 1 tablespoon fresh lemon juice

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.

Reviews

[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!

 

[stgmngrjan]

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