gock's frocks.....individually inspired design

Another Dinner Hit!

I am feeling pretty good here - 2 for 2! Last night I tried another Cooking Light recipe and LOVED it! My changes to the recipe are noted on teh side - if you become a frequent visitor to my blog you will come to realize I almost NEVER follow a recipe exactly nor do I measure spices with a measuring spoon - more of an educated eye to the amount!

So, without further ado, may I present Chicken & Sweet Potato Curry!




Ingredients

* 2 teaspoons curry powder
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric *** I did not have tumeric so I upped the curry
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground red pepper
* 1 bay leaf
* 1 1/2 teaspoons olive oil
* 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
* 1 1/2 cups vertically sliced onion
* 1 1/2 teaspoons minced peeled fresh ginger *** or more if you like ginger!
* 2 garlic cloves, minced
* 1 (14-ounce) can fat-free, less-sodium chicken broth *** used 2/3 of a lg can
* 1 (14.5-ounce) can diced tomatoes, undrained *** used crushed and 28oz
* 2 cups (1/2-inch) cubed peeled sweet potato
* 3/4 cup canned chickpeas, rinsed and drained
* 1/2 cup frozen green peas *** ommitted - not a pea fan
* 1 tablespoon fresh lemon juice

Preparation

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

2. 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.

If you are veg - try adding more chick peas, onion maybe some spinach in lieu of the chicken.

We garnished with Major Grey Mango Chutney and practically licked our bowls clean!