If I had named my kids for the cravings I experienced while pregnant, I would be putting little Celery and Mango to bed tonight. Don’t go thinking, “Oh what a healthy person she must be; even her pregnancy cravings were healthy!” Amelia could just have easily been named Taco Bell Bean Burrito.
Though back then I was known to make special runs to the grocery store for mangoes, when it came to making a gluten-free version of Rachael Ray’s Chicken and Sweet Potato Curry in a Hurry, I couldn’t find the mango chutney the recipe called for. This disappointment gave birth to deliciousness when I was forced to make my own! I’m not sure I’d ever even had chutney before. Where have I been?
Chicken and Sweet Potato Curry in a Hurry
by Rachael Ray (adaptations by me)
1 cup white rice (I used jasmine rice–my fave.)
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 (I used ground chicken.)
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced (I used a yellow pepper.)
1/2 Tablespoon cornstarch
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) or make your own (Remember that a spicy chutney makes a spicy curry, so be careful.)
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves, chopped
1. Prepare white or jasmine rice according to package directions.
2. Preheat large, deep skillet over medium-high heat with the vegetable oil.
3. 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.
4. Scoot the potatoes over to one side of the pan and add the chunks of chicken or ground chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes.
5. Add the onions and bell peppers and toss to combine. Add the cornstarch and continue to cook for 1 minute.
6. 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.
7. Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve over the rice.
In the interest of keeping it real, if I had a baby today, it would be named Candy Corn.