This family-friendly curry has a perfect mix of sweetness and spice. Chef Tom Filippou, chef for President's Choice, says you can make it milder by using mild curry powder, spicier by using hot.
Makes 6 servings
Prep time: 15 minutes
Cook time: 40 minutes
Difficulty level: Intermediate
2 tbsp (25 mL) olive oil
1 pkg (430 g) PC Blue Menu Air Chilled Skinless Boneless Chicken Breasts (about 430 g), cut in chunks
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
½ cup (125 mL) all-purpose flour
2 white onions, chopped
¼ cup (50 mL) minced ginger root
4 cloves garlic, minced
1 large sweet potato, peeled and cut in chunks
1 carrot, cut in chunks
4 tsp (20 mL) curry powder
1 pkg (900 mL) PC Blue Menu Chicken Broth
1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
2 tbsp (25 mL) honey
1. In large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
2. Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.
3. Stir in spinach and honey; cook until heated through. Serve with brown rice, if desired.Tip: To easily peel, ginger root, scrape the skin away with tip of a spoon.
Per serving: 330 calories, fat 6 g (of which 1.5 g is saturated), sodium 250 mg, carbohydrate 45 g, fibre 6 g, protein 23 g
High in fibre, low in saturated fat, excellent source of Vitamin A, excellent source of Vitamin C, source of iron