*  Exported from  MasterCook  *
 
                       Chicken and Sweet Potato Curry
 
 Recipe By     : Betty Crocker New Chicken Cookbook #141
 Serving Size  : 4    Preparation Time :0:33
 Categories    : Betty Crocker                    Bobbie Not Sent
                 Chicken                          Main Dishes
                 Skillet/Wok Recipes              Sweet Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   all-purpose flour
    1      tablespoon    curry powder
      1/2  teaspoon      salt
    1      pound         boneless skinless chicken breast halves -- in
 3/4-1″ pieces
    1      tablespoon    vegetable oil
    1 1/4  cups          apple juice
    2      cups          sweet potato -- peeled/cubed
    1                    fresh mild chili -- (3-4″ long)
                         -chopped
    2      tablespoons   apple jelly
 
 Mix flour, curry powder and salt in heavy-duty resealable plastic bag. Add
 chicekn; seal bag and shake until chicken is evenly coated.
 Heat oil in 12 inch nonstick skillet over Medium-High heat. Add chicken;
 stir-fry 2-3 minutes or until brown.
 Stir any remaining flour mixture into apple juice. Stir apple juice, sweet
 potatoes and chili into chicken.
 Cover and cook 10-15 minutes, stirring occasionally, until chicken is no
 longer pink in center and potatoes are tender. Stir in jelly until melted.
 Can garnish with fresh chives, chutney or chicken peanuts and serve over
 couscous, if desired.
 Makes 4 servings.
 Per serving: 325 calories, 7 g fat, 65 CFF, 60 mg. choolesterol, 360 mg
 sodium, 41 g carbohydrate, 27 g protein
 Diet Exchanges: 2 1/2 starch, 3 very lean meat, 1/2 fat
 Substitution: If you like spicy food, use Madras curry powder.
 Betty Crocker New Chicken Cookbook #141, p. 60
 MC formatting by bobbi744@acd.net ICQ#2099532
 
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