Ingredients

4 servings

　　1 cup white rice

　　2 tablespoons vegetable oil

　　1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons

　　Salt and freshly ground black pepper

　　1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful)

　　2 pounds chicken tenders, bite-size chunks

　　1 large yellow onion, thinly sliced

　　1 red bell pepper, cored, seeded, and thinly sliced

　　1 tablespoon all-purpose flour (1 palmful)

　　2 1/2 cups chicken stock or broth

　　1/2 cup heavy cream or half-and-half

　　1/4 cup prepared mango chutney (a couple of heaping tablespoons)

　　1 10-ounce box frozen peas

　　1/4 cup fresh cilantro leaves (a generous handful), chopped

　　

Step 1

Heat 2 cups of water to a boil in a pot, then add the rice, stir, and return to a simmer. Reduce the heat to medium low and cook for 18 minutes, or until tender.

　　

Step 2

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.

　　

Step 3

Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.

　　Rachael Ray 365: No Repeats