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Chicken and Sweet Potato Curry

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken and Sweet Potato Curry recipe on the web!!

PREP: 15 MIN * COOK: 18 MIN * 4 SERVINGS


   _ tablespoons all purpose flour
   _ tablespoon curry powder
   ___ teaspoon salt
   _ pound boneless skinless chicken breast halves, cut into 3/4 to 1 inch pieces
   _ tablespoon vegetable oil
   _ 1/4 cups apple juice
   _ cups cubed and peeled sweet potatoes
   _ fresh mild chili (about 3 to 4 inches in length), chopped
   _ tablespoons apple jelly


Mix flour, curry powder and salt in heavy-duty resealable plastic bag. Add chicken; seal bag and shake until chicken is evenly coated.

Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown. Stir any remaining flour mixture into apple juice. Stir apple juice, sweet potatoes and chili into chicken.

Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in jelly until melted.

1 SERVING: Calories 330 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 70mg; Sodium 370mg; Carbohydrate 41g (Dietary Fiber 4g); Protein 27g
% DAILY VALUE: Vitamin A 100%; Vitamin C 36%; Calcium 4%; Iron 12%
DIET EXCHANGES: 2 Starch, 3 Very Lean Meat, 1 Fruit, 1/2 Fat

Betty's Tip
Serve on a mound of hot, cooked couscous or rice. Top with chopped fresh chives, chutney or chopped peanuts or put them in small bowls and let everyone choose their own toppings.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.



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