This was the post that started my long period of not posting. I kept telling myself “oh I’ll get to it, I’ll get to it.” Then BOOM, one month goes by. (I bet most of you thought that I had peace’d out forever huh?) This was made using the leftover Sweet Potatoes from thanksgiving (oh my has it REALLY been that long?) Anyway if you like Curry YOU MUST TRY THIS! It is absolutely fantastic. I didn't get a chance to snap a pic of it when we ate it so I'm cheating and using one from Cooking Light.com. :-)
Ingredients
* 2 teaspoons curry powder
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 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
* 2 garlic cloves, minced
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 cups (1/2-inch) cubed peeled sweet potato
* 3/4 cup canned chickpeas, rinsed and drained
* 1/2 cup frozen green peas
* 1 tablespoon fresh lemon juice
Preparation
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl. Set aside.
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.
3. Serve over Jasmine Rice.
