Rating: 4.5 stars
80 Ratings
  • 5 star values: 53
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4

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

Recipe by Cooking Light November 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Sabrina Bone

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

    Advertisement
  • 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

Nutrition Facts

196 calories; fat 3.9g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.8g; protein 23g; carbohydrates 16.9g; fiber 3.5g; cholesterol 54mg; iron 1.9mg; sodium 467mg; calcium 46mg.
Advertisement