Sweet Potato Curry

Sweet Potato Curry

(adapted from Rachael Ray's Sweet Potato Curry in a Hurry)

2 1/2 cups brown rice

1 T olive oil

1 large sweet potato, cut into slices and the halved

salt and pepper

2 T curry powder

2 lb boneless chicken, cut into bite size chunks
1 large yellow onion, thinly sliced
1 bell pepper, cored, seeded, and thinly sliced
2 tablespoon cornstarch
2 1/2 t chicken boullion

2 1/2 C water
1/2 cup milk (dairy, soy, rice, coconut, almond, your choice)
1/4 cup prepared mango chutney
1 can peas
1/4 cup fresh cilantro leaves, chopped

Prepare rice according to instructions. I use the microwave and my Pampered Chef microwave cooker for 30 minutes).

Preheat a large, deep skillet over medium-high heat with olive oil. I use my electric frying pan.

Add the sweet potato to the skillet.

Season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or until lightly browned.

And add the chunks of chicken.

Season with salt and pepper and cook, browning slightly for 3 minutes.

Add the onions and bell peppers and toss to combine.

Add the corn starch and continue to cook for 1 minute.

Add the boullion and water, your choice of milk, and mango chutney.

Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened.

Add the peas and cilantro and simmer for 1 minutes to heat the peas through.

Serve over the rice.