Sweet Potato Chicken Curry

Yum! For lunch today I knew I wanted (1) curry, and (2) sweet potatoes, and I wanted them together. I have a good crockpot sweet potato chicken curry recipe, but didn't have enough chicken, so I looked for another recipe. I found this, and fortunately had everything on hand, so I made it. And it was yummy!

Sweet Potato Chicken Curry

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

Directions

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.
   
3. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently.
   
4. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
   
5. Stir in ginger and garlic; cook 1 minute, stirring constantly.
   
6. Add curry powder mixture; cook 2 minutes, stirring constantly.
   
7. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.
   
8. Stir in potato and chickpeas. Cook, uncovered, 30 minutes.
9. Add peas; cook 5 minutes or until thoroughly heated.
   
10. Remove from heat; stir in lemon juice. Discard bay leaf.
11. Serve over rice.

Notes

• I didn't have any turmeric, so I didn't use it. I also didn't have ground red pepper, so I used a few red pepper flakes.
• I used a whole can of chickpeas, and a cup of peas.
• I didn't let it simmer for an hour....maybe 30-40 minutes. I was too impatient. In fact, none of the times were really that accurate, this recipe seems pretty forgiving.
  
• Served over brown rice. And ate like 3 servings of it. SO GOOD!

It's a keeper!