Sweet Potato Chicken Curry

Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
Yield: 7 servings (serving size: about 1 cup)
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
Preparation
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2. 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
Nutritional Information
- Calories:
- 196
- Fat:
- 3.9g (sat 0.9g,mono 1.6g,poly 0.8g)
- Protein:
- 23g
- Carbohydrate:
- 16.9g
- Fiber:
- 3.5g
- Cholesterol:
- 54mg
- Iron:
- 1.9mg
- Sodium:
- 467mg
- Calcium:
- 46mg
Member Ratings and Reviews
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Very good! I increased the spices, added garam masala, decreased the broth to 8 oz., used chicken thighs, and served over couscous with Indian pickle. Turned out really well.02/06/10
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Fantastico!! We loved it! I cut down on the chickpeas because usually I don't like them only to find out that they were delicioius in this recipe! I also upped the peas to a full cup because my husband loves peas. I also cut down on the cooking time by putting in the sweet potatoes right after the onions. Yummy!!! Definitely will make a lot! Can't wait to make for company.02/01/10




