It's A Keeper: Chicken and Sweet Potato Curry-in-a-Hurry

It's A Keeper: Chicken and Sweet Potato Curry-in-a-HurryI have been wanting to try this one ever since I bought Rachael Ray's 365 No Repeats. It is one of the Master Recipes in the book, meaning that it can be made into an entirely different dish by omitting and adding a few things. This one can be transformed into Eggplant Mushroom and Sweet Potato Indian Spiced Stoup, which I have not tried (yet).

The Chicken and Sweet Potato Curry-in-a-Hurry earns five stars. It was both visually appealing and tasty. It was easy to cut the recipe in half for just the two of us by picking small versions of all the veggies required. And, we still had leftovers. Next time I make it, I would use the hot mango chutney they have at my store, just to make a little bit hot. Try this one! Here is the full master recipe (serves 4). My suggestions are in brackets:

Master Recipe - Chicken and Sweet Potato Curry-in-a-Hurry

1 cup white rice [I used brown]
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced [I chopped them to make them easier to eat]
1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

[Prepare rice according to instructions OR] Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. [Took about 8 minutes for my potoatoes to brown a little]. Scoot the potatoes over to one side [my skillet is not that big, so I scoot the whole skillet to one side of the flame] and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes [took about 6 for mine to brown, maybe I didn't have the heat high enoug?]. Add the onions and bell peppers and toss to combine. [Doing this and moving on to the next step as instructed made the veggies cooked but not mushy.] Add the flour and continue to cook for 1 minute. Add the chicken stock, cream [I used the half and half and it was fine], and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickent [10 minutes was perfect for mine].

Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.


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