Sweet Potato Chicken Curry

 We served this over rice for an additional 2 points per 1/2 c. of rice. It has very interesting flavors and is one of my favorite curry recipes. I believe it comes from an old Cooking Light mag.


Serves 7 ( 1 c = 5 points + )

• 2 tsp. curry powder
• 1 tsp. ground corriander
• 1 tsp. tumeric
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground red pepper
• 1-1/2 tsp. olive oil
• 1-1/2 lbs. boneless, skinless chicken breasts cut into 1 " pieces
• 1-1/2 c. sliced onion
• 1-1/2 tsp. minced ginger
• 2 minced garlic cloves
• 1 ( 14 oz) can FF chciken broth
• 1 ( 14.5 oz) can diced tomatoes
• 2 c. peeled cubed sweet potato
• 3/4 c. canned chickpeas, drained and rinsed
• 1/2 c. frozen green peas

Combine first six ingredients in a small bowl. Set aside.
Heat oil in a alrge nostick pan over medium high heat. Add chicken and cook 5 minutes or until browned. Remove from pan. Add onion and cook until tenter, stirring frequently. Spray pan with cooking spray as needed. Return chicken to pan. Stir in ginger and garlic. Add curry mixture and cook for 2 minutes, stirring constantly. Add broth, tomatoes and sweet potato. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add chickpeas and cook an additional 20 minutes. Add green peas and cook for 5 minutes.