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Photo: Becky Luigart-Stayner; Styling: Sabrina Bone Photo by: Photo: Becky Luigart-Stayner; Styling: Sabrina Bone

Sweet Potato Chicken Curry

Elevate your chicken curry with the addition of sweet potato and by serving the mixture over steamed jasmine rice.

 

Cooking Light NOVEMBER 2009

  • Yield: 7 servings (serving size: about 1 cup)

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

Preparation

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.

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

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 3.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 23g
  • Carbohydrate: 16.9g
  • Fiber: 3.5g
  • Cholesterol: 54mg
  • Iron: 1.9mg
  • Sodium: 467mg
  • Calcium: 46mg
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Sweet Potato Chicken Curry Recipe

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