Sweet Potato Chicken Curry

Sweet Potato Chicken Curry

This simple and exotic dish has a lot of spices and is perfect for a cold night or a night you're craving curry. Did I mention it's a Cooking Light recipe? I also made this in a Dutch oven, but if you don't have one-- don't be discouraged! Just use a large pot.

2 tsp curry powder

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp salt (I use Kosher salt)

1/2 tsp black pepper (fresh ground is best)

1/4 tsp ground red pepper (Cayenne Pepper)

1 bay leaf

1 1/2 tsp olive oil

1 1/2 lbs chicken breasts, cut into 1 inch pieces (about 3 chicken breasts)

1 1/2 cups vertically sliced onion

1 1/2 tsp minced fresh ginger 

2 garlic cloves (minced or pressed)

1 - 14 oz can chicken broth (Low Sodium but the best is homemade broth)

1 - 14.5 oz can diced tomatoes, undrained

2 cups (1/2 inch) cubed, peeled sweet potato (about 1 potato)

3/4 canned chickpeas, rinsed and drained

1/2 cup frozen green peas

1 T fresh lemon juice

Brown Rice

Combine the first 7 ingredients.

Heat oil in large Dutch Oven (or pot with lid) over medium high heat. Add chicken to pan; saute 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 then return chicken to pan. Cook 1 minute.  Stir in ginger and garlic, cook 1 minute, stirring constantly.  Add curry powder mixture; cook 2 minutes, stir.  Add broth and tomatoes. Bring to a boil. Cover, reduce heat, and simmer 1 hour.  Stir in potato and chickpeas. Cook uncovered for 30 minutes.  Add peas and cook 5 more minutes. Remove pan from heat and stir in lemon juice. Discard bay leaf. Serve over rice

**Hodge Podge's notes:

• If you don't want to spend the money on spices you think you'll never use again, check in the organic/ natural food section at the grocery store for shelves with large containers of varying spices that you can measure out into baggies.  It saves money!
• Mix the rice in with the curry when packing up the leftovers-- that way it absorbs all the flavor.
• I'd also recommend tossing in a can of coconut milk to moisten it up and add even more deliciousness.