Chicken and Sweet Potato Curry-in-a-Hurry from Everything Rachael Ray
1 cup white rice
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons (I used 3 sweet potatoes and 1 potato)
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 (omitted)
1 large yellow onion, thinly sliced (I used leeks)
1 red bell pepper, cored, seeded, and thinly sliced (I used 4 peppers, green and red)
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 (I didn’t have this)
1 10 oz box frozen peas (omitted)
1/4 cup fresh cilantro leaves, chopped (omitted)
I also added –
about 1 small head cauliflower, chopped and boiled until soft
a bunch of chopped salad turnips
Prepare rice according to instructions.
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.
Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes (omitted). Add the onions and bell peppers and toss to combine. Plus cauliflower and salad turnips. Add spinach last. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream (I used half and half), and mango chutney (omitted). Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened. (I had to add more flour to get mine thicker, I mistakenly used the whole liquid measurements, when I should have cut back, since it was all veggies). Add the peas and cilantro and simmer for 1 minutes to heat the peas through. (omitted) Serve over the rice.