Thursday, March 31, 2016

Sweet Potato Chicken Curry

Ingredients for 7 servings

¼ teaspoon ground red pepper

½ cup frozen green peas
½ teaspoon black pepper
½ teaspoon salt
¾ cup canned chickpeas, rinsed and drained
1 bay leaf
1 tablespoon fresh lemon juice 
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 ½ cups vertically sliced onion
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 ½ teaspoons minced peeled fresh ginger
1 ½ teaspoons olive oil
2 cups (½-inch) cubed peeled sweet potato
2 garlic cloves, minced
2 teaspoons curry powder


Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

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. 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 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

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