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.

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!
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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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