Sweet Potato Chicken Curry

Sweet Potato Chicken Curry
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups vertically sliced onion
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 teaspoon ground turmeric
  • 1 bay leaf
  • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • + 11 more ingredients
    • ¾ cup canned chickpeas, rinsed and drained
    • ½ teaspoon black pepper
    • 2 teaspoons curry powder
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • 1 tablespoon fresh lemon juice
    • 1 ½ teaspoons olive oil
    • ¼ teaspoon ground red pepper
    • 1 teaspoon ground coriander
    • 1 ½ teaspoons minced peeled fresh ginger
    • ½ cup frozen green peas

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 oni...

View full recipe at My Recipes

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