Sweet Potato Chicken Curry
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
For the rest go HERE
The big change I made due to reviewers' recommendations was to switch out the chicken stock for a can of light coconut milk. Yum! Didn't have coriander on hand so used a teaspoon of Rogan Josh from Penzey's Spices instead. Also no fresh ginger, just used a little ground. Then in the end I forgot the peas and lemon juice due to the chaos of unexpected guests(ha!). Still was pretty tasty. Might up some of the spices next time as I really, really love Indian spices. But for the kids' sakes I kept to the recipe this time until I knew how they'd come through. In another curry recipe it calls for a rotisserie chicken, bet that would be delicious in this one, too! (Served with basmati rice, wished we had naan and a mango!)
Happy eating!
2 comments:
this is such a good dish! My momma taught me to make something very similar (no mangos) and my family, even the kiddos, just love it! Yummy....=)
Kristina J.
I am definitely trying this. I have some serious inflammation going on and so many ingredients in this recipe are good for that. THANKS!
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