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Chicken and Sweet Potato Curry















Trans-fat Free, Good source of fiber


2 tablespoons all-purpose flour
1 tablespoon curry powder
½ teaspoon salt
1 pound chicken breast halves, boneless, skinless
3/4 inch pieces
1 tablespoon vegetable oil
1 ¼ cups apple juice
2 cups sweet potatoes, or yams
peeled, cubed
1 each hot chili peppers
fresh, mild, chopped
2 tablespoons apple jelly


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 38618% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 421mg 18%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 76g
Vitamin A 385% Vitamin C 88%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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