Creamy Chicken with Sweet Potato
|Plain flour||3 Tablespoon|
|Onions||2 , sliced|
|Mild curry powder||1 Tablespoon|
|Brown mustard seeds||1 Teaspoon|
|Dry white wine||8 Fluid Ounce (250 Milliliter)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Canned tomatoes||14 Ounce, chopped (440 Gram)|
|Sweet potato||1 Pound, cut into 1 inch cubes (500 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Finely chopped fresh basil||3 Tablespoon|
|Sour cream||2 Tablespoon|
1. Heat oil in large saucepan. Toss chicken pieces in flour. Add to pan and cook over medium heat until browned. Remove from pan and drain on absorbent paper. Set aside and keep warm.
2. Add onions to pan, cook over low heat for 5 minutes or until soft. Stir in curry powder and mustard seeds, cook for 2 minutes stirring continually. Stir in wine, chicken stock and tomatoes, bring to boil, then reduce heat.
3. Return chicken to saucepan and add sweet potato. Simmer, covered, for about 30 minutes or until chicken is cooked and potato is tender. Combine garlic, basil, mayonnaise and sour cream in small bowl. Add to saucepan, stirring over low heat until just warmed through. Season to taste.