Alright, I’ll admit it. I’ve been converted into a sweet potato fan! So much so, that I wanted to get one more recipe in before the end of the month. I swear to never again skip over a recipe just because it contains sweet potatoes. Yay for new taste buds!
Curry is one of my favorite things to eat in the winter time. Even though its been kind of hot here lately, eating curry still gives me that warm and cozy feeling. It’s a total comfort food. I think with each curry I make, I get better and better, and this one was the best yet. Not to mention healthy! Thanks as always to Cooking Light magazine for keeping my holiday eating in check.
Sweet Potato Chicken Curry recipe from Cooking Light
- 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
- 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.
Announcing the final Seasonal Potluck ingredient of 2011…………..PEARS! December will be pear month. Time to make some fruity cocktails! I could not be prouder of the collection of recipes accumulating over at my Seasonal Potluck page. Kelley and I have big things planned for Seasonal Potluck in 2012! You’ll have to stay tuned to see what’s going down. In the meantime, keep linking up!