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Curried Chicken

chicken - breast, curry

1 tablespoon vegetable oil
1 pound boneless skinless chicken; cubed
1 (8 oz) onion; chopped
1 clove (1/8 oz) garlic; minced
1 tablespoon minced ginger root
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1 cup water
3 cups cubed peeled sweetpotato
1 teaspoon cornstarch
1/2 cup frozen green peas
1 teaspoon lemon juice

In large skillet, heat 2 teaspoons of the oil over medium-high heat; brown chicken for 3 minutes. Transfer to plate. Reduce heat to medium and add remaining oil; cook onion, garlic and ginger for 2 minutes. Stir in curry powder, cumin, chili powder, paprika, salt, mustard and cinnamon; cook, stirring, for 1 minute. Pour in water, stirring to scrape up brown bits. Return chicken to pan; reduce heat, cove and simmer for 15 minutes. Add sweet potatoes; cover and simmer for 20 to 25 minutes or until tender, adding more water if needed to prevent sticking. Dissolve cornstarch in 1 teaspoon water. Bring stew to boil and stir in cornstarch; cook, stirring, for 1 minute. Stir in peas and lemon juice; heat through.

Contributor: Canadian Living's Best - Light Cooking

Yield: 4 servings
N523^04053,N712^05062,N2456^11282,N2401^11215 N2402^11216,N187^02015,N186^02014,N181^02009 N200^02028,N218^02047,N196^02024,N182^02010 N3941^14429,N2615^11507,N5614^20027,N2475^11304 N1895^09152

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