Chicken and Sweet Potato Curry - Michelle Dalton

1 cup white rice
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

Prepare rice according to instructions OR Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender. Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. 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 thickend. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.