Sweet Potato Chicken Curry

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Mackenzie, one of my best friends and roommates in college, introduced this recipe to my family and me when she first came to visit me at home. It was a HUGE success! The whole pot was gone! Of course I had to get the recipe from her and it is definitely a go-to recipe when I need to make a main dish for a potluck or a group of friends. What makes this recipe so good is that it’s easy, flavorful, and filling! Enjoy!

Serving Size: 6 main-dish servings

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 tablespoon fresh lemon juice
  • 3 cups of cooked brown rice (optional for serving)

Directions:

  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 for 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.
  3. 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. Feel free to serve with or without brown rice
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