One Pot Chicken and Sweet Potato Curry
- Number of Servings: 4
Ingredients
1 cup white rice2 tablespoons vegetable/canola oil1 large sweet potato, peeled and cubedsalt and pepper2 tablespoons curry powder (or 1 rounded tablespoon curry paste)1 pound chicken breast, cubed1 large yellow onion1 red bell pepper, thinly sliced1 tablespoon all-purpose flour2 1/2 cups chicken broth/stock1/2 cup fat free half-and-half1/4 cup mango chutney1 10-oz box frozen peas1/4 cup fresh cilantro, chopped
Heat 2 cups of water to a boil in a pot, then add the rice, stir, and return to a simmer. Reduce heat to medium low and cook for 18 minutes, or until tender. (Or use a rice cooker like I did! Easy!)
Preheat a large, deep skillet over med-high heat with the vegetable oil. Add the sweet potato, season with salt, pepper, and curry, and cook. stirring frequently, for 3-4 minutes until lightly browned. Scoot the potatoes to the side and add the chicken. Season with salt and pepper and cook, browning slightly for 3 minutes. Add the onion and bell pepper and toss all to combine. Add the flour and cook for 1 minute. Add the chicken broth, 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 cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.
Number of Servings: 4
Recipe submitted by SparkPeople user EMILYJARVIS1219.
Preheat a large, deep skillet over med-high heat with the vegetable oil. Add the sweet potato, season with salt, pepper, and curry, and cook. stirring frequently, for 3-4 minutes until lightly browned. Scoot the potatoes to the side and add the chicken. Season with salt and pepper and cook, browning slightly for 3 minutes. Add the onion and bell pepper and toss all to combine. Add the flour and cook for 1 minute. Add the chicken broth, 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 cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.
Number of Servings: 4
Recipe submitted by SparkPeople user EMILYJARVIS1219.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 5.6 g
- Cholesterol: 14.9 mg
- Sodium: 764.4 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.6 g
- Protein: 12.5 g
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