Chicken Curry With Sweet Potatoes

Great recipe from Cooking Light magazine. I made it this past weekend for a potluck dinner, it was relatively easy to make even though the list of ingredients seems really long. I had leftover baked sweet potatoes from the night before and I used them, and I added those just couple of minutes before the dish was done cooking, since those were already cooked all the way through.
The picture is from the magazine also, we were running late and I didn't have a chance to do a photo shoot before we left. I served it with steamed jasmine rice, and there was no leftovers. Omitting chicken will make it a great vegetarian recipe.

{Photo: Becky Luigart-Stayner; Styling: Sabrina Bone for Cooking Light}

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Sweet Potato Chicken Curry
{Recipe courtesy of Cooking Light Magazine - Danielle Stephenson, MN}

• 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 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

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, 35 minutes, until fork tender. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.