Chicken and Sweet Potato Curry

This came out of some cooking magazine, and it’s one of Nathan’s favorites.
We usually add carrots and peas as well, and serve it over rice to make it last longer.

INGREDIENTS
2 Tbsp vegetable oil
2 medium onions, ½ inch chunks
2 garlic cloves, minced
2 lbs chicken, quartered
1 ¼ lb sweet potatoes, peeled and cubed (1 inch cubes)
4 teaspoons mild curry powder
1 ½ teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon coriander
1 cup water
2 cups canned diced tomatoes
1 cup coconut milk
2 Tbsp mango chutney, finely chopped (optional)
Rice (optional)

DIRECTIONS
1. Preheat oven to 350. In large, nonstick Dutch oven, heat oil over medium heat. Add onions and garlic, and cook, stirring occasionally, until softened, about 7 minutes.
2. Add chicken, sweet potatoes, curry powder, salt, pepper, cumin, and coriander, and stir to coat. Stir in 1 cup water, tomatoes, coconut milk, and chutney. Bring to a boil.
3. Cover, transfer to oven and bake 45 minutes or until chicken is cooked through and sweet potatoes are tender. Serve with rice (optional).

*If you don’t have a Dutch oven, you can do steps 1 and 2 in a large saucepan and then transfer to a casserole dish for step 3.

Note:
This is a family favorite. I've made it many times, and usually just cook it all in the skillet to save time and dishes. If I do it this way, I cook the chicken at the beginning with the onions and garlic. I also often add carrots, green peppers, potatoes, peas, and chickpeas.