Name: Chicken & Sweet Potato Curry
Prep time: 25 min
Cook time: 5 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 2 tbsp olive oil (25 mL); 1 pkg Skinless Chicken Breasts (cut in chunks, about 430 g); 1/4 tsp salt (1 mL); 1/8 tsp freshly ground black pepper; 1/2 cup all-purpose flour (125 mL); 2 white onions (chopped); 1/4 cup ginger root (minced, 50 mL); 4 cloves garlic (minced); 1 in large sweet potato (peeled and cutchunks); 1 in carrot (cutchunks); 4 tsp curry powder (20 mL); 1 pkg Chicken Broth (900 mL); 1 pkg frozen chopped spinach (thawed and squeezed dry, 300 g); 2 tbsp honey (25 mL)

Chicken & Sweet Potato Curry

CourseMain Dish
CuisineChicken

Servings	Prep Time
6servings	25minutes

Cook Time	Passive Time
5minutes	20minutes

Servings	Prep Time
6servings	25minutes

Cook Time	Passive Time
5minutes	20minutes

Ingredients

2tbsp olive oil25 mL
1pkg Skinless Chicken Breastscut in chunks, about 430 g
1/4tsp salt1 mL
1/8tsp freshly ground black pepper
1/2cup all-purpose flour125 mL
2 white onionschopped
1/4cup ginger rootminced, 50 mL
4cloves garlicminced
1in large sweet potatopeeled and cutchunks
1in carrotcutchunks
4tsp curry powder20 mL
1pkg chicken broth900 mL
1pkg frozen chopped spinachthawed and squeezed dry, 300 g
2tbsp honey25 mL

Instructions

n large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.

Recipe Notes

310 Calories