Chicken and Sweet Potato Curry-in-a-Hurry

Name: Chicken and Sweet Potato Curry-in-a-Hurry
Yield: 4 servings
Ingredients: 1 cup white rice; 2 tablespoons vegetable oil; 1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons; Salt and freshly ground black pepper; 1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful); 2 pounds chicken tenders, bite-size chunks; 1 large yellow onion, thinly sliced; 1 red bell pepper, cored, seeded, and thinly sliced; 1 tablespoon all-purpose flour (1 palmful); 2 1/2 cups chicken stock or broth; 1/2 cup heavy cream or half-and-half; 1/4 cup prepared mango chutney (a couple of heaping tablespoons); 1 10-ounce box frozen peas; 1/4 cup fresh cilantro leaves (a generous handful), chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 cup white rice

2 tablespoons vegetable oil

1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons

Salt and freshly ground black pepper

1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful)

2 pounds chicken tenders, bite-size chunks

1 large yellow onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

1 tablespoon all-purpose flour (1 palmful)

2 1/2 cups chicken stock or broth

1/2 cup heavy cream or half-and-half

1/4 cup prepared mango chutney (a couple of heaping tablespoons)

1 10-ounce box frozen peas

1/4 cup fresh cilantro leaves (a generous handful), chopped

Preparation

Step 1
Heat 2 cups of water to a boil in a pot, then add the rice, stir, and return to a simmer. Reduce the heat to medium low and cook for 18 minutes, or until tender.
Step 2
Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.
Step 3
Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.

Rachael Ray 365: No Repeats

TagsCurry Chicken Poultry Sweet Potato Potato Root Vegetable Vegetable Main Dinner Nut Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes