Sweet Potato Chicken Curry - cooking recipe

Ingredients

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 lbs chicken breasts, cubed
1 1/2 cups vertically sliced onions
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups cubed peeled sweet potatoes, 1/2 inch cubes
3/4 cup canned chick-peas, rinsed and drained
1/2 cup frozen green pea
1 tablespoon fresh lemon juice

Preparation

1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; saute 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.