Sweet Potato Chicken Curry

Sweet potatoes, chickpeas, tomatoes and green peas.  Talk about a dish that packs a big punch of healthy, good for you ingredients while at the same time being deliciously comforting.  This curry from Cooking Light is one of those dishes that is so filling and warming - perfect for chilly fall and winter nights.

Both The Husband and I really liked this. We of course, also loved the fact that it is super healthy. That's always a big plus!

There are big flavors here - curry powder, turmeric, ginger, etc. But yet, there is the perfect balance as to not over power the sweetness of the green peas and sweet potatoes.

It might look like a long ingredient list, but don't let it fool you.  This is a very easy recipe.  And don't let the longer cook time dissuade you from making this. It is mostly inactive time, so if you are working - prep things in the morning and you can start it when you come in the door. Or - if time isn't on your side during the week, save this for a Sunday supper. 

A few notes:
- I did not have ground red pepper on hand, so I used crushed red pepper flakes (about 1 teaspoon).
- The recipes calls for 1 1/2 cups of sliced onion, which I followed.  Next time, I will increase the amount to 2 cups.
- Greek yogurt and sriracha make excellent toppings for serving.
- I served this over jasmine rice, though the recipe's author suggests serving over basmati.

Sweet Potato Chicken Curry
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained

2  cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.

Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour.

Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated.

Remove from heat; stir in lemon juice. Discard bay leaf.

Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors