Chicken and Sweet Potato Curry

By á-6217

source: PC

Ingredients

• 2 tbsp (25 mL) olive oil
• 1 pkg PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts (about 430 g), cut in chunks
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper
• 1/2 cup (125 mL) all-purpose flour
• 2 white onions, chopped
• 1/4 cup (50 mL) minced ginger root
• 4 cloves garlic, minced
• 1 large sweet potato, peeled and cut in chunks
• 1 carrot, cut in chunks
• 4 tsp (20 mL) curry powder
• 1 pkg (900 mL) PC Blue Menu Chicken Broth
• 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
• 2 tbsp (25 mL) honey

Preparation

Step 1

In large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.

Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.

Stir in spinach and honey; cook until heated through. Serve with brown rice, if desired.