Chicken & Sweet Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 c white rice2 T vegetable oil1 med sweet potato, peeled, cut into small slicessalt and pepper to taste2 T curry powder2 lbs chicken tenderloins, cut into bite size chunks1 yellow onion, thinly sliced1 red bell pepper, thinly sliced1 T All Purpose GF flour2 1/2 c chicken stock or water1/2 c half and half1/4 c mango chutney 10 oz frozen peas1/4 c fresh cilantro leaves, chopped
Cook rice according to package directions.
Preheat large deep skillet over med-high heat with oil. Add the sweet potatoes, season with salt, pepper, and curry. Cook, stirring frequently, for 3 - 4 minutes or until lightly browned. Scoot the potatoes over to one side of the pan, add chicken. Season with salt and pepper. Cook browning slightly for 3 min. Add the onion and peppers, toss to combine. Add the flour and cook 1 min. Add the stock/water, half and half, and chutney. Bring to a simmer and cook for 10 min or until chicken and potatoes are cooked through and sauce has thickened. Add the peas and cilantro and simmer for 1 min to heat the peas through. Serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user SLHALSTEAD.
Preheat large deep skillet over med-high heat with oil. Add the sweet potatoes, season with salt, pepper, and curry. Cook, stirring frequently, for 3 - 4 minutes or until lightly browned. Scoot the potatoes over to one side of the pan, add chicken. Season with salt and pepper. Cook browning slightly for 3 min. Add the onion and peppers, toss to combine. Add the flour and cook 1 min. Add the stock/water, half and half, and chutney. Bring to a simmer and cook for 10 min or until chicken and potatoes are cooked through and sauce has thickened. Add the peas and cilantro and simmer for 1 min to heat the peas through. Serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user SLHALSTEAD.
Nutritional Info Amount Per Serving
- Calories: 422.0
- Total Fat: 9.6 g
- Cholesterol: 95.1 mg
- Sodium: 249.4 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 4.3 g
- Protein: 40.5 g
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