marsha-tbay
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Curry Chicken Tenderloin with Sweet Potatoes
3/4 pound chicken tenderloins, cut into 1-inch cubes
1 small green pepper, cut into thin strips
2 shallots, thinly sliced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 garlic clove, minced
1 tablespoon canola oil
1-1/3 cups chicken broth
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 medium sweet potato, peeled and cut into 1-inch pieces
3/4 cup light coconut milk
Chopped peanuts and flaked coconut, optional
Hot cooked rice, optional
In a large skillet, saute the chicken, green pepper, shallots, ginger, curry and garlic in
oil until chicken is no longer pink. Stir in the broth, lime juice, sugar and pepper
flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until
thickened. Add sweet potato and coconut milk; bring to a boil. Reduce heat; cover and
simmer for 8-10 minutes or until potato is tender. If desired, sprinkle with peanuts and
coconut and serve with rice.
Yield: 3 servings.
Recipe Source: Cooking for 2 magazine, Winter, 2008, submitted by Gloria Bradley from Naperville, Illinois.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=38948
Peg-lunch counter
3/4 pound chicken tenderloins, cut into 1-inch cubes
1 small green pepper, cut into thin strips
2 shallots, thinly sliced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 garlic clove, minced
1 tablespoon canola oil
1-1/3 cups chicken broth
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 medium sweet potato, peeled and cut into 1-inch pieces
3/4 cup light coconut milk
Chopped peanuts and flaked coconut, optional
Hot cooked rice, optional
In a large skillet, saute the chicken, green pepper, shallots, ginger, curry and garlic in
oil until chicken is no longer pink. Stir in the broth, lime juice, sugar and pepper
flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until
thickened. Add sweet potato and coconut milk; bring to a boil. Reduce heat; cover and
simmer for 8-10 minutes or until potato is tender. If desired, sprinkle with peanuts and
coconut and serve with rice.
Yield: 3 servings.
Recipe Source: Cooking for 2 magazine, Winter, 2008, submitted by Gloria Bradley from Naperville, Illinois.
http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=38948
Peg-lunch counter