Monday, July 31, 2006

Chicken and Sweet Potato Curry In A Hurry

Chicken and Sweet Potato Curry-in-a-Hurry
from Rachel Ray 365: No Repeats

1 c. white rice (I made more & it needed more! And I used Jasmine rice in my rice cooker)
2 T. vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
salt and freshly ground black pepper
1 rounded T. mild curry paste or 2 T. curry powder (I used 1 T. garam masala and 1 T. hot curry from Penzey's)
2 lb. chicken tenders, cut into bite-size chunks
1 lg. yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 T. all-purpose flour
2 1/2 c. chicken stock or broth (I only used 2 c.)
1/2 c. heavy cream or half and half (I used half and half)
1/4 c. prepared mango chutney (I used a hot one)
1 10 oz. box frozen peas
1/4 c. fresh cilantro leaves, chopped

Heat 2 c. 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. Or cook rice according to rice cooker directions.

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 3-4 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 one 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.

Add the peas and simmer for 1 minute to heat them through. Stir in the cilantro and serve over rice.

Supposedly makes 4 servings, but they were BIG servings.

Note: I made this vegetarian once by changing to vegetable stock and subbing mushrooms and eggplant for the chicken. I liked the mushrooms, but didn't like the eggplant. Next time I think I'd sub a can of chickpeas instead.


Stefaneener said...

Definitely chickpeas. They are a family staple: beloved of all and they go with everything, without the massive carb issues potatoes offer.

Abby said...

I was thinking it would be good with tofu. It looks delicious!