Sweet Potato Chicken Curry

Ingredients
1 tsp curry powder 
1/2 tsp ground coriander 
1/2 tsp ground turmeric 
1/4 tsp salt 
1/4 tsp black pepper 
1/8 tsp ground red pepper 
1/2 bay leaf 
1 tsp olive oil 
350g skinless, boneless chicken breast, cut into 1-inch pieces 
3/4 cup vertically sliced onion 
1 tsp minced peeled fresh ginger 
1 garlic clove, minced 
200ml chicken stock (gluten free)
1/2 can (200g) diced tomatoes, undrained 
1 cup (1/2-inch) cubed peeled sweet potato 
1/2 cup canned chickpeas, rinsed and drained 
1/4 cup frozen green peas  
1 tablespoon fresh lemon juice

Ingredients:
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl
2. Heat oil in a large pan over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. 
3. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
4. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. 
5. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Taken from Cooking Light