Sweet Potato Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp curry powder1 tsp ground coriander1 tsp turmeric0.5 tsp salt0.5 tsp black pepper0.25 tsp ground red pepper1 bay leaf500g chicken breast, skinless and boneless (1.2lbs)1 onion, sliced2 sweet potatoes, peeled and cubed1.5 tsp minced ginger1 tsp fresh garlic, chopped1 bouillon cube, dissolved in 1.5 cups water1 cup crushed tomatoes3/4 cup chickpeas, drained0.5 cup frozen green peas1 tbsp lemon juice
1. Combine the first seven ingredients in a bowl
2. Cook chicken in a nonstick pot for 5 minutes, until browned. Remove from pot.
3. Add onions, cook for 10 minutes (add a little water so they don't stick).
4. Return chicken and add garlic and ginger. Cook for 1 minute, stirring constantly.
5. Add spices, continue stirring for 2 minutes.
6. Add stock and tomatoes, bring to the boil, reduce heat, cover and simmer for 1 hour.
7. Add chickpeas and sweet potato, simmer for 30 minutes, uncovered.
8. Add peas, cook for 5 minutes
9. Remove from heat, stir in lemon and discard Bay Leaf.
Yields 6
Number of Servings: 4
Recipe submitted by SparkPeople user JEZAGERM.
2. Cook chicken in a nonstick pot for 5 minutes, until browned. Remove from pot.
3. Add onions, cook for 10 minutes (add a little water so they don't stick).
4. Return chicken and add garlic and ginger. Cook for 1 minute, stirring constantly.
5. Add spices, continue stirring for 2 minutes.
6. Add stock and tomatoes, bring to the boil, reduce heat, cover and simmer for 1 hour.
7. Add chickpeas and sweet potato, simmer for 30 minutes, uncovered.
8. Add peas, cook for 5 minutes
9. Remove from heat, stir in lemon and discard Bay Leaf.
Yields 6
Number of Servings: 4
Recipe submitted by SparkPeople user JEZAGERM.
Nutritional Info Amount Per Serving
- Calories: 308.9
- Total Fat: 1.4 g
- Cholesterol: 72.0 mg
- Sodium: 1,489.8 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 7.7 g
- Protein: 33.0 g
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