The Weekend Chef: Sweet Potato Chicken Curry

So, I'm filing this one under The Weekend Chef since my husband did most of the cooking.  I did a little prep work but he was really responsible for cooking this.  I was meaning to make this recipe last week(to use up the rest of the sweet potatoes that I had gotten at Shoprite for a really good deal!) but never had the time.  We got back from Maryland late last night and haven't been to the grocery store yet.  So I recommended that we make this for dinner tonight since I had all the ingredients on hand.  As my husband starts cooking around 6:30 he asks, "Did you read this entire recipe?!"  Oops, he got me.  I didn't actually read through the entire thing. This recipe involves cooking, simmering for an hour, and then cooking uncovered for 30 minutes!  So, the kids got soup and grilled cheese and we ended up eating dinner around 8:30!  This is definitely NOT a weeknight meal!  It's a great fall dish, and if you leave out the chicken, would make a great vegetarian meal.  The kids probably wouldn't have eaten it anyway, because the red pepper gave it a nice kick!

 
Sweet Potato Chicken Curry
Cooking Light, November 2009

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

Preparation:
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.


Parent Rating: 2 thumbs up!