CURRY CHICKEN TENDERLOIN WITH SWEET POTATOES

Curry Chicken Tenderloin with Sweet Potatoes image

Gloria Bradley writes from Naperville, Illinois, "What I love about this recipe is the luscious, fragrant sauce and the addition of sweet potatoes, which are a favorite of mine."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 15

Ingredients

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 sweetened shredded coconut, optional
Hot cooked rice, optional

Steps:

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.

Nutrition Facts : Calories 317 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.