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Curried Chicken with Sweet Potatoes

Curried Chicken with Sweet Potatoes recipe
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photo by:
kraft
recipe by: kraft

what you need

8 boneless skinless chicken thighs, cut into 1-1/2-inch pieces
1 clove garlic, minced
1 Tbsp. oil
2 medium sweet potatoes, peeled, cut into 1/2-inch chunks
2 cups small cauliflower florets
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1 can (10 fl oz/284 mL) condensed cream of celery soup
1 Tbsp. curry powder
1-1/2 cups instant white rice, uncooked
1 cup frozen peas, thawed
1/4 cup raisins
1/4 cup cashews

make it

COOK and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through.

ADD sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well. Bring to boil. Reduce heat to medium; cover and cook 10 min. or until vegetables are tender.

REMOVE from heat. Stir in rice and peas. Cover and let stand 5 min. Sprinkle with raisins and cashews.

kraft kitchens tips

Make it Your Own
Curry powder can be mild, medium or hot. Additional curry powder can be added to suit your personal preference.

nutritional information

K:42953v0ec:89365

most recent review

"was not all that impressed, perhaps because I cut the recipe in half, found it didn't have e... read more
reviewed by: gwiggles
on: 2/22/2012
 gwiggles

use what's on hand

type of meal

RecipeDetail