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

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

Danielle Stephenson, Lakeville, Minnesota
Recipe by Cooking Light November 2009

Gallery

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
Advertisement