Sweet Potato Chicken Curry

By ShannonB

Another delicious curry. Very healthy, and great with basmati rice and a side salad or veg.

Ingredients

• 2 tsp mild curry powder
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 large chicken breasts, skinless and boneless, cubed
• 1 large onion, thinly sliced
• 2 tsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 350 ml chicken broth
• 1 400 g / 14 oz can chopped tomatoes
• 2 cups cubed peeled sweet potato
• 1 400 g can chickpeas, rinsed and drained
• 1/2 cup frozen green peas
• 1 tbsp fresh lemon juice

Details

Servings 4

Preparation

Step 1

Heat cooking spray in a large Dutch oven over medium-high heat. Add onion, garlic and ginger and cook 10 minutes or until tender, stirring frequently.

Add cubed chicken and saute until browned. Add spices, broth, tomatoes, sweet potatoes and chickpeas. Bring to a boil and cook, covered, 30 minutes or until sweet potatoes are tender.

Add peas, cook 5 minutes more uncovered to thicken. Stir in lemon juice.Serve with rice.