Chicken & Sweet Potato Curry

Another Rachael Ray recipe & another winner. Once again her portion size is crazy! We made half of this recipe which should be two servings. We each had a big portion last night & there are two portions left. Also I had the same problem I've had with her recipes in the past in that the sauce did not thicken. We ended up adding another tablespoon of flour & letting it simmer another 10 minutes until it seemed the right thickness to us. We both really loved this but think next time we'll add more sweet potato.


2 T vegetable oil
1 (or 2) med sweet potato, peeled, cut in half lengthwise , then thinly sliced into half moons
salt & pepper
1 rounded T mild curry paste or 2 T curry powder (we used red curry powder)
2 lbs chicken cut into bit size pieces
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, thinly sliced (we left this out, as I'm not a big red pepper fan)
1 T (or more) all-purpose flour
2 1/2 c chicken stock or broth
1/2 c heavy cream or half & half
1/4 c mango chutney (we used one with a little bite to it)
1 10-oz box of frozen peas
1/4 c fresh cilantro leaves (we also left this out)

Cooked Basmati rice

Preheat a large, deep skillet over med-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper & curry paste or powder, & cook, stirring frequently, for 3 to 4 minutes or until lightly browned. Move the potatoes to the edge of the pan & add the chicken. Season with salt & pepper & cook, browning slightly for 3 minutes. Add the onions & peppers & toss to combine. Add the flour & continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes or until the chicken & potatoes are cooked & the sauce has thickened.
Add the peas & cilantro & simmer for 1 minute to heat the peas through. Serve over rice.

From Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)