Meal: Chicken and Sweet Potato Curry
Servings: 6
Prep Time: 30 minutes
Ingredients
2 cup white rice
2 tbsp olive oil
1 medium-size sweet potato, peeled, cut in half lengthwisde, then thinly sliced into half-moons
salt and pepper
2 tbsp curry powder
2 lbs chicken tenders, cut into bite-sized chunks
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 tbsp flour
2 1/2 cups chicken stock
1/2 cup heavy cream
1/4 cup mango chutney
1 10oz box frozen peas
(1/4 cup fresh cilantro, chopped)
Directions
1. Cook rice in rice cooker, OR simmer in 4 cups boiling water for 20 minutes or until tender.
2. Preheat a wok over medium-high heat with the olive oil.
3. Add the sweet potatoes, season with salt, pepper and curry powder.
4. Cook, stirring frequently, for 6-7 minutes or until browned.
5. Remove sweet potatoes to plate and reserve.
6. Add chicken to pan, season with salt and pepper, and cook 3 minutes or until lightly browned.
7. Return sweet potatoes to pan; add onions and bell peppers and toss to combine.
8. Add flour; continue to cook for 1 minute.
9. Add chicken stock, cream, and mango chutney; bring to simmer.
10. Simmer for 10 minutes or until chicken is cooked through and sauce has thickened.
11. Add peas and cilantro; simmer for 1 minute to heat peas.