Chicken Curry with Chickpeas and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp VE Madras Curry1 tsp VE Garam Masala1 tsp dried Cilantro1/2 tsp VE Herbed Garlic Sea Salt1/2 tsp VE Black Pepper1/4 tsp VE Red Pepper Flakes1 bay leaf1 1/2 lbs boneless, skinless chicken breast (cut into 1-inch pieces)1 cup vertically sliced onion1 cup sliced green pepper1 clove garlic2 cups chicken broth (fat-free, low-sodium)2 cups canned diced tomatoes, undrained2 cups cubed sweet potatoes3/4 cup canned chickpeas, rinsed and drained1/2 cup frozen peas1 tbsp lemon juice
1. Combine curry powder, dried cilantro, garam masala, sea 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.
3. Stir in ginger and garlic; cook 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 20 minutes hour. Stir in potato, chickpeas and frozen peas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated.
4. Remove from heat; stir in lemon juice. Discard bay leaf.
Serving Size: Makes 4 servings of 1-1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user JENIQUOIS.
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.
3. Stir in ginger and garlic; cook 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 20 minutes hour. Stir in potato, chickpeas and frozen peas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated.
4. Remove from heat; stir in lemon juice. Discard bay leaf.
Serving Size: Makes 4 servings of 1-1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 311.0
- Total Fat: 8.5 g
- Cholesterol: 71.5 mg
- Sodium: 1,238.1 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.6 g
- Protein: 28.0 g
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