Chicken and Sweet Potato Curry
chicken breast halves, boneless, skinless
3/4 inch pieces
sweet potatoes, or yams
hot chili peppers
fresh, mild, chopped
Mix flour, curry powder and salt in heavy-duty resealable plastic bag.
Add chicekn; seal bag and shake until chicken is evenly coated.
Heat oil in 12 inch nonstick skillet over Medium-High heat.
Add chicken; stir-fry 2 to 3 minutes or until brown.
Stir any remaining flour mixture into apple juice.
Stir apple juice, sweet potatoes and chili into chicken.
Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender.
Stir in jelly until melted.
Can garnish with fresh chives, chutney or chicken peanuts and serve over couscous, if desired.