Chicken and Sweet Potato Curry-in-a-Hurry

Thanks Rachael Ray.

Ingredients:
1 cup white or brown rice
2 tbs. evoo
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
salt and pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (I usually use the paste plus a tsp. curry powder.
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 tablespoon all purpose flour
2 1/2 cup chicken stock
1/2 cup heavy cream (I have always used whole milk, because I have it on hand)
1/4 cup prepared mango chutney
1 10 ounce box frozen peas (I use a little less)
1/4 cup fresh cilantro leaves, chopped

1. Cook Rice
2. Preheat a large, deep skillet over medium-high heat with olive oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3-4 minutes, or until lightly browned.
3. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes.
4. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute
5. 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.
6. Add the peas and cilantro and simmer for 1 minute to heat the peas through.
7. Serve over rice