Dinner

Chicken and Sweet Potato Curry is for Dinner.

Chicken and Sweet Potato Curry takes 10 minutes to prepare.

Chicken and Sweet Potato Curry takes 18 minutes to cook.

Chicken and Sweet Potato Curry makes 6 servings.

The ingredients for Chicken and Sweet Potato Curry are:

2 c white rice
2 T vegetable oil
1 med sweet potato, peeled, cut into small slices
salt and pepper to taste
2 T curry powder
2 lbs chicken tenderloins, cut into bite size chunks
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 T All Purpose GF flour
2 1/2 c chicken stock or water
1/2 c half and half
1/4 c mango chutney
10 oz frozen peas
1/4 c fresh cilantro leaves, chopped

Here is how you make Chicken and Sweet Potato Curry:

Cook rice according to package directions.Preheat large deep skillet over med-high heat with oil. Add the sweet potatoes, season with salt, pepper, and curry. Cook, stirring frequently, for 3 - 4 minutes or until lightly browned. Scoot the potatoes over to one side of the pan, add chicken. Season with salt and pepper. Cook browning slightly for 3 min. Add the onion and peppers, toss to combine. Add the flour and cook 1 min. Add the stock/water, half and half, and chutney. Bring to a simmer and cook for 10 min or until chicken and potatoes are cooked through and sauce has thickened. Add the peas and cilantro and simmer for 1 min to heat the peas through. Serve over rice.Number of Servings: 6Recipe submitted by SparkPeople user SLHALSTEAD.

The nutritional information for Chicken and Sweet Potato Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 422.0

• Total Fat: 9.6 g
• Cholesterol: 95.1 mg
• Sodium: 249.4 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 4.3 g
• Protein: 40.5 g

The dietary needs meet for Chicken and Sweet Potato Curry is Gluten Free