Rev: Sweet Potato Chicken Curry CL 11/09

[nylucy4]

I made this from November CL and thought it was great. Not too spicy, just the right amount of flavor for me. It was pretty easy. The only adjustment I made was to cook the sweet potatoes for 45 minutes instead of 30 minutes. I will definitely make again.

[Gecko]

This sounds good. I will definitely check it out if I ever get my magazine. On second thoughts maybe it will be quicker if I just go and check out the recipe online.

[zackaboo]

Can't thank you enough for pointing this out today! I was stuck with what to fix for dinner and didn't think of this recipe, even though I had marked it to try. Not only do I have everything on hand but it uses up some things I didn't know what I was going to do with!

[zackaboo]

...and I am happy to report that this was really good! Here is the recipe for anyone who is interested.


* Exported from MasterCook *

Sweet Potato Chicken Curry

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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" pieces
1 1/2 cups onion -- vertically sliced
1 1/2 teaspoons fresh ginger -- peeled and minced
2 cloves garlic -- minced
14 ounces can chicken broth
14 1/2 ounces can diced tomatoes -- undrianed
2 cups sweet potato -- peeled and cubed
3/4 cup canned chickpeas -- rinsed and drained
1/2 cup frozen green peas
1 Tablespoon fresh lemon juice

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.

Cuisine:
"Indian"
Source:
"Cooking Light, NOVEMBER 2009"


NOTES : 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

[colleency]

We had this for dinner this week, and I enjoyed it. It took a little longer than a quick weeknight meal, but good for a weeknight when you don't have a million things to do. I think you could substitute tofu for the chicken and it would taste pretty good still. It was very mild. I think I might up the red pepper just a little.

I served this with brown rice and a little raita thrown together with plain yogurt, diced cucumber and corriander.