Cuisinart SG-10 manual Chicken Curry, ½ cup frozen peas

Chicken Curry

This mildly spicy dish is best served with basmati rice.

Makes 3 to 4 servings

3 garlic cloves

1 to 2 inch piece of ginger, peeled and cut into 3 pieces

2tablespoons plus 1 teaspoon vegetable oil or ghee*, divided

2teaspoons curry powder (previous recipe)

1½ pounds boneless chicken breast, cut into ½-inch strips (cutting width-wise)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1medium onion, finely chopped

1jalapeño pepper, seeded and finely chopped

1cup chicken broth, reduced sodium

½ cup coconut milk

1medium sweet potato, about 8 ounces, peeled and cut into ½-inch dice**

½ cup frozen peas

Chop the garlic and ginger together in a Cuisinart® Mini Chopper or Food Processor. Heat a nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder and continue to cook for an additional minute or two.

Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Once chicken has marinated, place a large sauté pan over medium to medium-high heat. Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.

Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until vegetables are soft and lightly browned, about 5 minutes. Add chicken broth to the pan, scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly. After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. Stir in the peas.

Serve in bowls with basmati rice.

*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home or a jar or it can be bought in specialty food stores.

**Hold the cut sweet potato in cold water so that it will not turn brown.

Nutritional information per serving (based on 4 servings): Calories 400 (37% from fat) • carb. 19g • pro. 42g • fat 16g sat. fat 7g • chol. 100mg • sod. 420mg • calc. 63mg • fiber 4g

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