Chicken and Sweet Potato Curry-in-a-Hurry

• 1 cup white rice
• 2 tablespoons vegetable oil
• 1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
• Salt and freshly ground black pepper
• 1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful)
• 2 pounds chicken tenders, bite-size chunks
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1 tablespoon all-purpose flour (1 palmful)
• 2 1/2 cups chicken stock or broth
• 1/2 cup heavy cream or half-and-half
• 1/4 cup prepared mango chutney (a couple of heaping tablespoons)
• 1 10-ounce box frozen peas
• 1/4 cup fresh cilantro leaves (a generous handful), chopped

1. Heat 2 cups of water to a boil in a pot, then add the rice, stir, and return to a simmer.
2. Reduce the heat to medium low and cook for 18 minutes, or until tender.
3. Preheat a large, deep skillet over medium-high heat with the vegetable oil.
4. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
5. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes.
6. Add the onions and bell peppers and toss to combine.
7. Add the flour and continue to cook for 1 minute.
8. Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.
9. Add the peas and cilantro and simmer for 1 minute to heat the peas through.
10. Serve over the rice.

white rice, vegetable oil, sweet potato, salt, curry, chicken tenders, yellow onion, red bell pepper, flour, chicken, heavy cream, mango, frozen peas, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-and-sweet-potato-curry-in-a-hurry-374436 (may not work)