Chicken & Sweet Potato Curry

2 c white rice
2 T vegetable oil
1 med sweet potato, peeled, cut into small slices
salt and pepper to taste
2 T curry powder
2 lbs chicken tenderloins, cut into bite size chunks
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 T All Purpose GF flour
2 1/2 c chicken stock or water
1/2 c half and half
1/4 c mango chutney
10 oz frozen peas
1/4 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.