Ingredients
- 1 cup white rice
2 tablespoons vegetable/canola oil
1 large sweet potato, peeled and cubed
salt and pepper
2 tablespoons curry powder (or 1 rounded tablespoon curry paste)
1 pound chicken breast, cubed
1 large yellow onion
1 red bell pepper, thinly sliced
1 tablespoon all-purpose flour
2 1/2 cups chicken broth/stock
1/2 cup fat free half-and-half
1/4 cup mango chutney
1 10-oz box frozen peas
1/4 cup fresh cilantro, chopped
Description
Adapted From Rachael Ray's Chicken And Sweet Potato Curry In A Hurry. I Reduced The Amount Of Chicken And Substituted More Sweet Potato, And Replaced The Heavy Cream With Fat Free Half-and-half. Enjoy!
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