Sweet Potato Chicken Curry

• 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

1. 1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2. 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.

curry powder, ground coriander, ground turmeric, salt, black pepper, ground red pepper, bay leaf, olive oil, chicken breasts, onions, ginger, garlic, chicken broth, tomatoes, sweet potatoes, chickpeas, frozen green pea, lemon juice

Taken from www.food.com/recipe/sweet-potato-chicken-curry-399471 (may not work)