Sweet Potato Chicken Curry

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black
• 0.8 cup garbanzo beans canned rinsed drained
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons curry powder 
• 14 ounce fat-skimmed beef broth fat-free canned
• 1.5 teaspoons ginger fresh minced peeled
• 2  garlic clove minced
• 1 teaspoon ground coriander 
• 0.3 teaspoon ground pepper red
• 1 teaspoon turmeric 
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons olive oil 
• 1.5 cups onion vertically sliced
• 0.5 cup peas green frozen
• 0.5 teaspoon salt 
• 1.5 pounds chicken breast boneless skinless cut into 1-inch pieces
• 2 cups sweet potatoes and into cubed peeled ()

Equipment

• bowl
• frying pan
• dutch oven

Directions

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.
3. Add chicken to pan; saut 5 minutes or until browned, stirring occasionally.
4. Remove chicken from pan. Reduce heat to medium.
5. 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.
6. Add curry powder mixture; cook 2 minutes, stirring constantly.
7. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes.
8. Add peas; cook 5 minutes or until thoroughly heated.
9. Remove from heat; stir in lemon juice. Discard bay leaf.
10. Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. Promis
11. Qous ($1
12. has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth