Ingredients:

1 cup white rice
2 tablespoons vegetable oil
1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 tablespoon all-purpose flour
1-1/2 cups chicken stock or broth
1/2 cup heavy cream of half-and-half
1/4 cup prepared mango chutnet
1 10-ounce box frozen peas
1/3 cup fresh cilantro leaves, chopped

Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Redue the heat to medium low and cook for 18 minutes, or until tender.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder and cook, stirring frequently, for 3-4 minutes or until lightly browned. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream and mango chutney, bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened.

Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.

Categories: chicken, indian