Curried Chicken with Sweet Potatoes

• 8 boneless skinless chicken thighs, cut into 1-1/2-inch pieces King Sooper's 1 lb For $1.19 thru 02/09
• 1 clove garlic, minced
• 1 Tbsp. oil
• 2 medium sweet potatoes, peeled, cut into 1/2-inch chunks
• 2 cups small cauliflower florets Safeway 1 lb For $1.99 thru 02/09
• 1 can (19 fl oz/540 mL) diced tomatoes, undrained
• 1 can (10 fl oz/284 mL) condensed cream of celery soup
• 1 Tbsp. curry powder
• 1-1/2 cups instant white rice, uncooked
• 1 cup frozen peas, thawed
• 1/4 cup raisins
• 1/4 cup cashews

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through.
2. Add sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well.
3. Bring to boil.
4. Reduce heat to medium; cover and cook 10 min.
5. or until vegetables are tender.
6. Remove from heat.
7. Stir in rice and peas.
8. Cover and let stand 5 min.
9. Sprinkle with raisins and cashews.

chicken thighs, clove garlic, oil, sweet potatoes, cauliflower, condensed cream, curry powder, instant white rice, frozen peas, raisins, cashews

Taken from www.kraftrecipes.com/recipes/curried-chicken-sweet-potatoes-89365.aspx (may not work)