Indian Chicken and Cherry Skillet
This one-pan meal is quick to put together, making it an excellent weeknight meal option. We used dried cherries for our version of this dish, but feel free to use raisins or dried cranberries, instead.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
2 boneless, skinless chicken breasts, cut into 1" cubes
1 medium sweet potato or yam, washed and cut into 1" cubes
1/2 cup dried cherries
2 cloves garlic, minced
1/2 red or yellow onion, chopped
2 tablespoons yellow curry powder (we like Sharwood's brand)
1/4 cup heavy cream
2 tablespoons vegetable oil, divided
Salt and pepper, to taste
Fresh chopped mint or cilantro, for garnish
Heat a large skillet to medium and add 1 tablespoon oil. Add sweet potato cubes and sauté until potatoes are just beginning to soften and brown around the edges, about 8-10 minutes.
Add remaining tablespoon oil and add chicken, onions and garlic to the pan. Continue to cook for another 3-4 minutes, until onions become translucent and garlic becomes fragrant.
Add curry powder, cream and cherries to the pan and stir to combine. Let cook until the chicken is cooked through and the cream begins to thicken, about 3-4 minutes.
Remove from heat, season with salt and pepper to taste and garnish with mint or cilantro. Serve immediately.