Sweet Potato and Chicken Curry

I love curries.  They are always full of great flavor from the different spices and the aromas as you cook then are mouth-watering.  This is an especially great curry, in my humble opinion.  It is full of protein from the chicken and garbanzo beans, and loaded up with veggies too.  I particularly love the sweet and tangy balance that you get from the sweet potatoes and the tomatoes. 

Sweet Potato and Chicken Curry

Number of Servings: 4-6
Time to Prepare: 1 hour 30 minutes

• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 bay leaf
• 3 tsp canola oil, divided
• 2 to 3 chicken breasts, cut into 1" cubes
• 1 medium onion, vertically sliced (about 1 1/2 cups)
• 1 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2-3 small sweet potatoes, peeled and cut into 1/2" cubes (about 2 cups)
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 3 small carrots, finely grated
• 1/2 Tbsp lemon juice

In a small bowl, combine the curry powder, coriander, turmeric, salt, pepper, cayenne, and bay leaf.

Heat 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and saute for 5 minutes or until browned, stirring occasionally.  Remove the chicken to a plate and reduce heat to medium.  Add the remaining 1 1/2 tsp oil, then add the onion and cooking for 10 minutes or until tender and golden.  Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken.  Stir in ginger and garlic and cook for one minute, stirring constantly.  Add curry powder mixture, chicken broth, and tomatoes and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

Stir in the sweet potato and garbanzo beans.  Turn heat to medium high and bring to a boil.  Cook uncovered for about 20 minutes, or until the sweet potatoes are tender.  Stir in peas and carrots and cook for 5 minutes.  Remove from heat, discard the bay leaf, stir in lemon juice, and serve over rice.

Source: adapted from Perry's Plate
Produce Used: Onion, ginger, garlic, sweet potato, peas, carrots, lemon