Sharing and enjoying my small-town life with my darling husband, family, friends,
faith, two adorable Ragdoll cats and one very sassy Yorkie!

Tuesday, April 3, 2012


OK, so I have been holding out on your guys.  No, not reeeeeally!!!  But I have been a cookin' fool and have made some really good stuff lately (if I do say so m'self, and I do!) and decided it's past time to share some of it with you.

Here's my typical cooking gig.  I love to cook on the weekends, and if I'm gonna do something fancy-schmancy, that's when that's gonna get done.

But funny thing, we like to eat during the week too, LOL!  But week nights follow work days, and frankly, I am tired.  So my Monday - Friday recipes always need to be easy-peasy.  Healthy and delicious is a given.  "One-pot" is a bonus. 

So, shooting for once a week or so, I thought it would be fun to share a "week night wonder" that WE have made and enjoyed.  And if, in the process, you add a few new favorites to your own personal cooking repertoire... then SCORE!

Elevate your chicken curry with the addition of sweet potato and by serving the mixture over steamed jasmine rice.
  • YIELD: 7 servings (serving size: about 1 cup)
  • COURSE: Main Dishes


  • 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, boneless chicken breast, cut into 1-inch pieces
  • 1 1/2 cups vertically sliced 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 sweet potato
  • 3/4 cup canned 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.

-- Cooking Light,  Nov 2009
Photo credit: HERE

MY NOTES:  I served ours over steamed basmati rice with toasted cashews and for total easy-peasy-ness, TJ's frozen naan bread.  But I will make this recipe again, and next time, I plan to make my own naan bread.   Like from THIS recipe, or THIS one.  *YUM!*

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