Wednesday, February 10, 2010

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!


* 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


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!


TheJoyofColor said...

Looks Yami should try it soon,
my husband probably with thank me

Cyberman said...

Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.