sweet potato curry

This dish was a bit too spicy for my taste buds, but Tyler loved it!  It is from the most recent issue of Cooking Light and it’s an interesting use for sweet potatoes.

Sweet Potato Chicken Curry (from Cooking Light)

 

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  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 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.