The thick ribbons of onion, chunks of red bell pepper, sweet potato and chicken round out the dishes’ hearty texture atop a bed of jasmine rice.
By Lauren Hardy
While you might make a mess (who am I kidding, I always make a mess) with this recipe, you, too, can whip up an order of chicken curry in quite a hurry. Don’t be intimidated by the fact you are cooking something you would normally order at a specialized restaurant. You can cook something that will taste just as good — and for half the price!
- 1 cup jasmine rice
- 2 tablespoons vegetable oil
- 1 medium 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 tablespons curry powder
- 2 large chicken breasts, cut into bite size chunks
- 1 medium yellow onion, chopped
- 1 red bell pepper, cored, seeded, chopped
- 1 tablespoon all purpose flour
- 3 cups chicken stock or broth
- ½ cup coconut milk
- Prepare the rice according to package instructions. Then remove from heat, cover and set aside.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the sweet potato to the skillet and season with salt, pepper, and curry and cook, stirring for about 7-8 minutes, or until lightly brown. Remove from skillet and set aside. In the same skillet, cook the chicken until slightly brown, about 6 minutes. Then, add the onions, bell peppers and cooked sweet potato chunks and toss to combine. Stir in the flour and continue to cook for 1 minute. Add the chicken stock and coconut milk and bring to a simmer, cooking for 10 minutes until the sauce thickens.
- Serve warm over jasmine rice.