I {heart} sweet potatoes :: part ii

This is seriously one of my favorite recipes, combining two of my favorite things: sweet potato & curry! Hope you enjoy!

Sweet Potato Curry with Chicken

1 lb. chicken breast, cooked, shredded

2 tsp. curry powder

1 tsp. ground coriander

1 tsp. ground tumeric

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. ground red pepper

1 bay leaf

1 1/2 tsp. olive oil

1/2 cup vertically sliced onion

1 1/2 tsp. minced peeled fresh ginger

2 garlic cloves, minced

1 can (14  oz) less sodium chicken/veggie broth

1 can (14.5 oz) diced tomatoes, undrained (no salt added)

2 cups cubed peeled sweet potatoes

3/4 cup canned chickpeas, rinsed & drained

1 TBSP fresh lemon juice

-Combine curry powder, coriander, turmeric, salt, black pepper, red pepper & bay leaf in a small bowl.  Heat oil in a large Dutch oven or pot over medium heat. Add chicken, and saute for 5 minutes or until slightly browned.  Add onion to pan; cook 10 minutes or until tender, stirring frequently. Stir in ginger and garlic; cook 1 minute, stirring constantly.  Add curry powder mixture; cook 2 minutes, stirring constantly.  Add broth & tomatoes; bring to a boil.  Cover, reduce heat & simmer for 30 minutes.  Stir in potato & chickpeas.  Cook uncovered for 30 minutes.  Remove from heat; stir in lemon juice.  Discard bay leaf.  Servings: 7