I love this recipe I found for Chicken Curry courtesy of Rachael Ray. I've changed the recipe a bit to suit our tastes and the picky eaters in my family. It's absolutely scrumptious and takes about 45 minutes from start to finish. Enjoy!
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
2 - 3 tablespoons curry powder (I like the Spice Island brand)
1 ½ lbs chicken tenders, bite size chunks
1 large yellow onion, grated with juices preserved (This makes it so yummy. The juice adds a lot of flavor and picky eaters won't know there are onions in it)
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon flour
2 cups chicken broth
1 cup heavy cream
1/2 cup prepared mango chutney (I like Trader Joe’s mango/ginger chutney)
1 10 oz box frozen peas
¼ cup fresh cilantro, chopped
Preheat a large, deep skillet over med-high heat with veg. oil. Add the sweet potatoes, season with salt, pepper and curry powder and cook, stirring for 3 to 4 minutes, or until lightly browned. Scoot the potatoes to one side of the pan and add the chunks of chicken, season with salt and pepper and more curry if you like a lot of curry flavor, and cook, browning slightly, for 3 minutes. Add the onions with onion juice and bell pepper and toss to combine. Add the flour and stir, then continue to cook for 1 minute. Add the chutney and combine. Then add the chicken stock and cream, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened. Add the peas and simmer for 1 minute to heat the peas through. Serve over jasmine rice and garnish with cilantro.
