Sweet Potato Chicken Curry

Last night, I committed the cardinal rule of meal planning – not reading my recipes first.

I planned a meal that was obviously not a good choice for a weeknight, and especially not a weeknight that we had stuff to do! Oops!

Instead, we did a little meal rearranging and opted for my latest addiction.


Jersey Mike’s Subs!


(Isn’t he looking really TAN?!)

The boy and I split a GIANT Club Sub with everything but pickles.


And a bag of chips and a cookie that we split straight down the middle.


It was amazing.

So tonight, I finally got down to making the recipe I was planning: Sweet Potato Chicken Curry, featured in Cooking Light, November 2009.



  • 2  teaspoons  curry powder
  • 1  teaspoon  ground coriander
  • 1  teaspoon  ground turmeric
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1/4  teaspoon  ground red pepper
  • 1  bay leaf
  • 1 1/2  teaspoons  olive oil
  • 1 1/2  pounds  skinless, 3 boneless chicken breast, cut into 1-inch pieces
  • 1 1/2  cups  1 whole vertically sliced white onion
  • 1 1/2  teaspoons  minced peeled fresh ginger
  • 2  garlic cloves, minced
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 2  cups  (1/2-inch) cubed peeled 1 large sweet potato
  • 3/4  cup  canned 1 can chickpeas, rinsed and drained
  • 1/2  cup  frozen green peas
  • 1  tablespoon fresh lemon juice


1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

I served it over basmati rice.


This could easily be a great vegan recipe if you substituted the chicken for something like carrots.


I didn’t quite cook the sweet potatoes long enough so they still had a little crunch. Oops, teehee!


And I might have been a little heavy handed with the cayenne. There was some serious HEAT in the dish.


The boy says it is a make-again. It did have some great flavor! Can’t go wrong with curry!



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