Sweet Potato Chicken Curry

Ingredients

• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground tumeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 1 1/2 lbs chicken breasts skinless and boneless, cut into 1 inch pieces
• 1 1/2 cups onions sliced vertically
• 1 1/2 teaspoons ginger peeled and minced
• 2 cloves garlic minced
• 1 14 ounce can low sodium chicken broth
• 1 14 1/2 ounce can diced tomatoes
• 2 cups sweet potatoes peeled and cubed into 1/2 inch cubes
• 1 10 1/2 ounce can chickpeas rinsed and drained
• 1/2 cup green peas frozen
• 1 tablespoon lemon juice

Instructions

1. Combine curry powder, coriander, tumeric, salt, pepper, red pepper flakes and bay leaf in a small bowl.
2. Heat oil in a large dutch oven over medium-high heat. Add chicken and saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan.
3. Reduce heat to medium and add onion to pan. Cook for 10 minutes or until tender, stirring frequently. Increase heat to medium-high and return chicken to pan. Cook 1 minute, stirring occasionally.
4. Stir in ginger and garlic. Cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly.
5. Add broth and tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 1 hour.
6. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas and cook 5 minutes.
7. Remove from heat and stir in lemon juice. Discard bay leaf.
8. Serve over rice.