This is modified slightly from a very old recipe from the Detroit Free Press, created by the Heart Smart people at Henry Ford Health System, which I finally pulled out of my manila folder of recipes I’m waiting to try. The cinnamon, sherry and raisins combine with the Indian spices to create a more complex flavor. I bet this would work well with leftover Thanksgiving turkey too. Instead of the chicken, add 12 to 16 oz. of cooked, cubed turkey meat at the same time you add the sweet potato cubes.
Ingredients:
3 cups hot cooked brown rice
1 Tbs. canola oil
2 tsp. curry powder
1 Tbs. turmeric
½ tsp. cumin
2 cups vertically sliced onion
2 cloves garlic, minced
1 lb. skinless, boneless chicken breast, cut into strips
2 cups peeled and cubed sweet potato
1½ cups chicken broth
½ cup dry sherry
½ cup golden raisins
½ tsp. ground cinnamon
½ tsp. ground ginger
1½ Tbs. cornstarch
2½ Tbs. cold water
Salt and pepper to taste
Directions:
Prepare rice according to package directions.
In a large saucepan or Dutch oven, heat the oil over medium high heat. Add the curry powder, turmeric and cumin and heat for 30 seconds, stirring continuously.
Add the garlic and onion and continue to cook 3 to 5 minutes. Add the chicken and cook until it is no longer pink.
Add the sweet potato, broth, sherry, raising, cinnamon and ginger and bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes until sweet potato is tender.
In a small bowl combine the cornstarch and water and stir until smool. Add the mixture to the saucepan and cook 1 minute until the sauce thickens. Remove from heat, add salt and pepper to taste and serve over hot rice.
Serves 6
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