Chicken & Vegetable Curry with Sweet Potato

A rich creamy tasting curry that satisfies when you are hungry for something spicy yet soothing. This is very similar to the creamy vegetable curries that host carrots, cauliflower and green beans at my local Indian Buffet restaurant. Both are equally delectable. I make this dish with a side of Sweet Potato. They complement each other very well.

Ingredients

2Tblspoons Olive Oil

2 lbs Chicken Tenders or Breast (slice breast into long strips)

1 large Yellow Onion, sliced thin

1 red Sweet Bell Pepper, cored, seeded and sliced thin

1-10 oz bag frozen Green Beans or 10 oz of fresh green beans, as you desire

2 Carrots, coarse shredded

2 cup Chicken broth

½ c Evaporated Milk -- unsweetened! of course

2 Tblspoon Curry Powder

½ teaspoon Sea Salt (to taste)

½ teaspoon White Pepper

Optional

½ Pablano Pepper, cored, seeded and sliced thin

Sweet Potatoes to accompany this dish. Baked seperately

Directions

Place Olive oil in large deep skillet and warm at medium heat. Add Chicken, Sea Salt, White Pepper and Curry Powder, cover and brown slightly, turning and stirring occasionally for about 5 minutes. Add Onions, Bell (and Pablano) Peppers. Stir together until spices are well distributed between chicken, onions and peppers, Cover pan and simmer on medium heat until onions start to turn clear, about 5 more minutes. Stir and monitor the heat and condition of veggies. If they start to stick too much, add a little of the Chicken Broth. When Onions are ready, mix in the Carrots and Green Beans. Combine well, then add remainder of Chicken Stock and Evaporated Milk. Give another good mixing. Bring contents to LOW Boil (to thaw green beans if still frozen), then turn down heat to high simmer and let it cook for 15-20 minutes. When Carrots and Green Beans are tender it’s ready.

Bake whole Sweet Potatoes after washing off skins @ 350degrees for 30-45 minutes -- depending on size of tuber. When it pierces easily with a fork it’s done. Or when the sweetness within, starts to ooze out (and adds it’s sumptuous smell to the curry aroma in your kitchen), it’s done.

Abstinent Measuring

4 oz chicken = 1 protein. Pull out Chicken and weigh separately from rest of Curry

1 cup Curry = 1 vegetable. Drain Veggies in cup for measuring and add broth after in your bowl.

½ or 4 oz Sweet Potato = 1 Starch

Notes

1. Evaporated Milk is available in “regular”, ½ fat or skim. Any fat level will work in this recipe.
2. Start the Sweet Potato FIRST. and everything will get done at about the same time. If the Sweet Potato gets done early, just turn off the oven and it will stay warm until the Curry is ready.
3. Leave out the Chicken and this recipe become a great side dish!

Serving Suggestions: Serve with Baked Sweet Potato or Brown Rice

Adapted from Chicken and Sweet Potato Curry-in-a-Hurry in 365:No Repeats Cookbook by Rachael Ray