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Curried Chicken with Sweet Potatoes

  • 6servings
  • 45minutes
  • 450calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces

  2. 1 clove garlic , minced

  3. 1 Tbsp. oil

  4. 1 lb. sweet potatoes (about 2), peeled, cut into 1/2-inch chunks

  5. 2 cups small cauliflower florets

  6. 1 can (14-1/2 oz.) diced tomatoes , undrained

  7. 1 can (10-3/4 oz.) reduced-sodium condensed cream of celery soup

  8. 1 Tbsp. curry powder

  9. 2 cups instant brown rice , uncooked

  10. 1 cup frozen peas , thawed

  11. 1/4 cup PLANTERS Cashew Halves with Pieces

  12. 1/4 cup raisins

Instructions Jump to Ingredients ↑

  1. COOK and stir chicken and garlic in hot oil in large skillet on medium-high heat 3 to 4 min. or until chicken is no longer pink.

  2. ADD potatoes, cauliflower, tomatoes, soup and curry powder; mix well. Bring to boil; cover. Simmer on medium heat 15 min. or until chicken is done and vegetables are tender.

  3. STIR in rice and peas. Return to boil; cover. Simmer on low heat 5 min. Remove from heat. Let stand 5 min. Sprinkle with nuts and raisins.

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