Creamy Chicken with Sweet Potatoes and Apples

• 1 sweet potato (1/2 lb./225 g), peeled, cut into 3/4-inch pieces
• 1/3 cup Kraft Italian Zesty Lime Dressing, divided
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
• 1 small onion, finely chopped
• 1 Tbsp. grated gingerroot
• 2 tsp. curry powder
• 1 Tbsp. flour
• 1 cup lite coconut milk
• 1 apple, chopped
• 1/4 cup cashews, chopped
• 2-2/3 cups hot cooked basmati rice

1. Cook potatoes in pan of boiling water 5 min.
2. ; drain.
3. Rinse under cold water to cool.
4. Heat 1 Tbsp.
5. dressing in large skillet on medium-high heat.
6. Add chicken; cook and stir 4 min.
7. or until lightly browned.
8. Remove from skillet; cover to keep warm.
9. Add 2 Tbsp.
10. of the remaining dressing, onions, ginger, curry powder and potatoes to skillet; cook and stir 5 min.
11. or until vegetables are tender.
12. Whisk flour and remaining dressing in medium bowl until blended.
13. Gradually whisk in coconut milk.
14. Add to potato mixture in skillet along with the apples and chicken; stir.
15. Simmer on medium heat 3 to 5 min.
16. or until chicken is done and sauce is thickened, stirring occasionally.
17. Sprinkle with nuts.
18. Serve with rice.

sweet potato, italian zesty, chicken thighs, onion, gingerroot, curry powder, flour, lite coconut milk, apple, cashews, basmati rice

Taken from www.kraftrecipes.com/recipes/creamy-chicken-sweet-potatoes-apples-183776.aspx (may not work)