Chicken and Sweet Potato Curry in a Hurry

Sweet Potatoes are becoming a new favorite! Here's the recipe as Rachael Ray (#266) wrote it. I did everything as written except I used milk instead of heavy cream.

Mary says we're not very good at photographing food. I thought this picture turned out okay. I like the color scheme in this dish - orange, red, and green. Mary - any tips or ideas for better pics?

Chicken and Sweet Potato Curry in a Hurry:

1 cup white rice
2 tablespoons vegetable oil
1 medium-sized sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
Salt and freshly ground black pepper
1 rounded tablespoon mild curry paste or 2 rablespoons curry powder (a generous palmful)
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 palmful)
2 1/2 cups chicken stock or broth
1/2 cup heavy cream or half-and-half
1/4 cup prepared mango chutney (a couple of heaping tablespoons)
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves (a generous handful), chopped

Prepare rice as directions on package.

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 to 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.

Let me know if you try it!

Sara