Curried Chicken with Sweet Potatoes

It looks prettier in person, trust me lol

This was fun to make b/c it was so unique (well for me).  I had no idea sweet potatoes could lend themselves so awesomely to a dish like this.  I used a vegetable peeler and cut mine into long thin strips.  They cooked faster, looked neat, and had a different texture cooked that way.

I found this dish to be almost too spicy.  My husband liked it just fine.  I would make it less hot next time, just b/c I didn’t enjoy my mouth burning for 15 minutes after I ate it.

  • 1 tbsp canola oil
  • 1 medium yellow onion, diced
  • 1 medium tomato, diced
  • 4 cloves garlic, minced
  • 1-2 fresh cayenne peppers, seeded and minced
  • 1 tbsp minced ginger root
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 lb boneless chicken breasts, diced
  • 2 carrots, diced
  • 1 large sweet potato, diced
  • 1 1/2 cups chicken broth

In a medium saucepan, heat the oil. Add the onion, tomato, garlic, chili pepper, and ginger and cook, stirring, for 5 minutes over medium-high heat. Add the curry powder, cumin, turmeric, and salt and cook, stirring, for 1 minute more. Add the chicken and cook, stirring, for 5 or 6 minutes more.
Add the carrots, sweet potato, and broth and bring to a simmer. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the vegetables are tender and the chicken is fully cooked. Remove from the heat and let stand for about 5 minutes before serving.
Ladle the curry into bowls and serve with basmati rice on the side

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