Today I'm guest posting on Natalie's blog, Perry's Plate. I love her blog, her taste in food, her photography...I could go on and on! Thanks Natalie for featuring this delicious sweet potato curry chicken recipe! Make this curry. You won't regret it!
Sweet Potato Chicken Curry
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground red pepper
1 bay leaf
1 ½ teaspoons olive oil
1 ½ pounds skinless, boneless chicken breast
1 ½ cups vertically sliced onion
1 ½ 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 or 2-3 medium-sized fresh tomatoes
1 large peeled sweet potato
¾ cup canned chickpeas, rinsed and drained
½ cup frozen green peas
3 small carrots
½ Tablespoon fresh lemon juice
First is the ingredient preparation. Peel and dice the sweet potato into ½ inch cubes for a total of about 2 cups. Next finely grate the carrots and set aside. Dice the chicken into 1-inch cubes and set aside in a separate bowl. In a small bowl combine the curry powder, coriander, turmeric, salt, black pepper, red pepper and bay leaf.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and sauté 5 minutes or until browned, stirring occasionally. Remove the chicken from the pan and reduce heat to medium; add the onion, cooking for 10 minutes or until tender. Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken. Stir in ginger and garlic and cook for one minute, stirring constantly. Add curry powder mixture, broth and tomatoes and bring to a boil. Cover, reduce heat and simmer 1 hour.
Stir in potato and chickpeas. Cook uncovered for 30 minutes. Add peas and carrots, cooking 5 minutes or until thoroughly heated. Remove from heat, discard the bay leaf, stir in lemon juice and serve.
Yield: 7 (1 cup) servings
Who Dished it first? this recipe was adapted from Cooking Light
Sweet Potato Chicken Curry
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground red pepper
1 bay leaf
1 ½ teaspoons olive oil
1 ½ pounds skinless, boneless chicken breast
1 ½ cups vertically sliced onion
1 ½ 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 or 2-3 medium-sized fresh tomatoes
1 large peeled sweet potato
¾ cup canned chickpeas, rinsed and drained
½ cup frozen green peas
3 small carrots
½ Tablespoon fresh lemon juice
First is the ingredient preparation. Peel and dice the sweet potato into ½ inch cubes for a total of about 2 cups. Next finely grate the carrots and set aside. Dice the chicken into 1-inch cubes and set aside in a separate bowl. In a small bowl combine the curry powder, coriander, turmeric, salt, black pepper, red pepper and bay leaf.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and sauté 5 minutes or until browned, stirring occasionally. Remove the chicken from the pan and reduce heat to medium; add the onion, cooking for 10 minutes or until tender. Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken. Stir in ginger and garlic and cook for one minute, stirring constantly. Add curry powder mixture, broth and tomatoes and bring to a boil. Cover, reduce heat and simmer 1 hour.
Stir in potato and chickpeas. Cook uncovered for 30 minutes. Add peas and carrots, cooking 5 minutes or until thoroughly heated. Remove from heat, discard the bay leaf, stir in lemon juice and serve.
Yield: 7 (1 cup) servings
Who Dished it first? this recipe was adapted from Cooking Light
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