Wednesday, July 24, 2013

Sweet Potato Curry Chicken



Twenty four hours after preparing this Sweet Potato Curry Chicken I was wracking my brain trying to figure out what this dish was missing.
It was my wife who said "it needs something".
I knew she was right. I just couldn't put my finger on what was missing. One thing I never do is scrap a meal. That's just a waste of food, money and time.

WHAT WORKED IN THE PAST CAN OFFER A SOLUTION.
There are a few ways to fix a meal that tastes like it is missing a key ingredient. One obvious way is to look at a similar recipes that has been a winner in the past.
In this case, I scanned the list of ingredients used in the Curry Chicken recipe from my cookbook.
Once I scanned the ingredients I knew right away what this curry creation was missing. Ginger. Its slightly sweet flavor was the difference maker. Made this savory rice and chicken dish absolutely delicious!
LIKE THE CURRY CHICKEN?
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Sweet Potato Curry Chicken

A savory weeknight dish that tastes GREAT (when fresh ginger is stirred into the mix)! 


Recipe Inspiration: Eating a delicious East Indian meal at Coriander Green in Oakville
Makes: 4 helpings
Time to prepare: 10 minutes
Cooking Time: 20 minutes
1 tbsp canola oil
2 boneless, skinless chicken breasts, cut into strips
1/2 onion diced
1 medium sweet potato, peeled and diced
1 tbsp freshly grated ginger
2 tsp curry powder
1 tsp brown sugar
1/4 tsp ground cinnamon
1 cup Basmati rice
2 cups low-sodium vegetable or chicken broth
Garnish with cilantro leaves

Heat ½ tbsp oil in a non-stick skillet over medium heat. Add chicken. Lightly season with salt and pepper and cook until chicken is browned and cooked through. Transfer to a bowl and set aside.

Add remaining ½ tbsp oil to skillet. Add onion and sweet potato. Cook over medium heat until onions and sweet potato begin to soften, about 4 to 5 minutes.

Stir in ginger, curry powder, sugar and cinnamon. Cook and stir for 30 seconds.

Add rice and broth to skillet. Bring to a boil. Reduce heat to low, cover with lid and cook until rice absorbs liquid, about 10 minutes. Stir in cooked chicken, cover and let sit for 5 minutes.

Garnish with cilantro leaves.



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