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
How to Make It
Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
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.
Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth
This was a great dish -- I didn't expect my husband to like it, but he loved it! He even had a (large) second helping! I admit, I didn't cook it like the directions said (didn't have an hour to let it simmer) -- so I skipped that step and added the sweet potatoes and chickpeas right away and let it boil for about 15 minutes, stirring; then i turned it to a simmer covered for 15 minutes more. Turned off the heat for the last 5 minutes and added the peas... It turned out very well! Other things I altered: added more salt (just my preference), added less red pepper (my preference) and used 1 tsp of ground ginger (because that's all i had!). Served it with the remainder of the frozen peas on the side! Made extra rice for leftovers tomorrow!
This is a nice recipe. I use red potatoes instead of yams and I think its better that way. The sweet potatoes make the dish overall eat a little to sweet for me. Using high quality curry powder goes a long way. I use thighs instead of breasts as well, since it cooks for so long. Make sure you mix together all the spices in the bowl like the recipe suggests, I've made it that way and made it adding the spices directly to the pot and it DOES make a difference. I serve it with naan.
I received a jar of Penzey's "now" curry and I was determined to use it. I thought this would be a good recipe to try since I've never cooked with curry before. It was quite tasty but I wish I had cooked the chicken longer. Based on some of the other comments I read I didn't want to over cook it because I only had the thin sliced breasts on hand. I also did not have any tumeric so that might have affected the final product. Definitely recommend the plain Greek yogurt as a topping.
Really wanted some Indian food, but also had to please the in-laws and my 3 kids. This did the trick. I only put half of the cayenne in - for the kids - but I really think it needed the full amount for more flavor. I think the kids would have been fine with the full amount as well and I don't think it would have been too spicy for them. Made it with basmati and naan... and my overly picky 11 year old had seconds.
This is a great recipe. We have prepared it a number of times and have substituted different meats for the chicken (ground turkey, ground lamb) and it comes out perfect each time. I have a big family so I generally make about 1.5 of these recipes each time I prepare it and every one from our picky 3 year old to us older ones, LOVE it! So good!
The idea is good but why would I buy expensive chicken breast then cook it for an hour and a half? I put it together and cooked it 15 minutes, meanwhile microwaving the sweet potato. Then I peeled and cut it up and added it and the tomatoes and cooked another 5-10. I also added raisins because I like them in curry. A teaspoon of sweetener rounded out the sauce. It was good over brown rice and extra veggies in a bowl. So I guess I'd say it has potential. The spice mixture is a good combination and I will make my version again.
For the amount of work and ingredients in this recipe, you would expect some great flavor. The reality is although it smells your home up with a symphony of aromas, it's a one note dish with too much effort and time to make it again.