Sweet Potato Chicken Curry
Combine 2 teaspoons curry powder, 1 tsp ground coriander, 1 tsp ground tumeric, 1/4 tsp ground red pepper, salt, pepper and a bay leaf in a small bowl.
Heat oil in a large nonstick pan, and add 1 1/2 pounds skinless, boneless chicken cut into 1 inch pieces. sautee 5 minutes or until browned.
Reduce heat to medium and add 1 1/2 cups sliced onions. Saute for a bit and then add in 2 tsp of fresh minced ginger (don't skip this) and 2 or so cloves chopped garlic. Add your curry powder mixture that you previously mixed.
Add 1 14 oz can of chicken broth and an undrained can of diced tomatoes. Bring to a boil, then cover, reduce heat and simmer. Throw in 2 cups of cubed, peeled sweet potato. (supposed to simmer for an hour, but I definitely only simmered for like 30 minutes or so). Throw in 1/2 cup of frozen peas about 10 min or so before serving.
Stir in a tablespoon of fresh lemon juice and garnish with cilantro. Serve over white or brown rice.
** The Verdict ** I really liked how the sweet potato balanced out the spicyness of the dish. Very yummy and a good fall dish!
