Adjust this spicy-sweet curry to your heat tolerance – mild, medium or hot curry powder all work well. Tomato paste helps thicken the sauce in a hurry, but make sure you add it after the vegetables have softened or the acid in it will prevent them from becoming tender. Serve with warm naan and wedges of lime to squeeze over top.
- Portion size 4 servings
- Credits : Canadian Living
- 2 teaspoons vegetable oil
- 1 lb boneless skinless chicken thigh cut in 3/4-inch (2 cm) chunks
- 1 onion diced
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup sodium-reduced chicken broth
- 1 sweet potato peeled and cut in 3/4-inch chunks
- 1 white potato peeled and cut in 3/4-inch chunks
- 1 sweet red pepper cut in 3/4-inch chunks
- 2 tomatoes diced
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
MethodIn Dutch oven or large saucepan, heat oil over medium-high heat; brown chicken, in batches, about 5 minutes. Using slotted spoon, transfer to plate.
Add onion, curry powder, salt and pepper to pan; cook, stirring, until fragrant, about 1 minute.
Add broth, sweet potato and chicken; bring to boil, scraping up any browned bits. Reduce heat, partially cover and simmer, stirring occasionally, just until sweet potato is tender, about 6 minutes.
Stir in red pepper and tomatoes; partially cover and cook, stirring occasionally, until pepper is tender-crisp, about 3 minutes.
Stir in tomato paste and lime juice; cook, stirring, until thickened, about 2 minutes. Sprinkle with cilantro.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 495 mg
- Sugars 10 g
- Protein 25 g
- Calories 261.0
- Total fat 9 g
- Potassium 840 mg
- Cholesterol 94 mg
- Saturated fat 2 g
- Total carbohydrate 21 g
- Iron 17.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 125.0
- Vitamin C 123.0