Healthy Chicken Curry with Sweet Potato & Chickpeas

Name: Healthy Chicken Curry with Sweet Potato & Chickpeas
Total time: 45 min
Ingredients: Coconut oil; onions, thinly sliced; garlic, crushed; ginger, grated; tomato paste; chopped tomatoes; garam masala; ground cumin; ground coriander seed; smoked paprika; boneless, skinless chicken breast, diced; sweet potatoes, peeled, diced; chickpeas, drained and rinsed; light coconut milk; baby spinach

a creamy one-pot curry you'll love

45 min

healthy chicken curry with chickpea & sweet potato

By Izy Hossack
November 30, 2022

Why trust us?

This healthy chicken curry is a delicious weeknight meal or as a weekend meal-prep idea, especially as the flavour of the sauce develops after a day in the fridge. The additions of chickpeas, roasted sweet potato and spinach bring so much flavour and texture to the creamy coconut-tomato sauce. Served with a side of brown rice (or maybe some protein bread!), you’ll find it hard to resist going in for second servings.

Ingredients

4 Persons

SAUCE:

1 tbsp

Coconut oil
2

onions, thinly sliced
5 cloves

garlic, crushed
1 thumb-sized piece

ginger, grated
3 tbsp

tomato paste
1 x 400g tin

chopped tomatoes
2 tsp

garam masala
1 tsp

ground cumin
1 tsp

ground coriander seed
1 tsp

smoked paprika

TO FINISH:

450 g

boneless, skinless chicken breast, diced
2

sweet potatoes, peeled, diced
1 x 400g tin

chickpeas, drained and rinsed
1 x 400ml tin

light coconut milk
200 g

baby spinach
160 g

dry brown basmati rice

Preparation

1

Heat ½ tbsp of the coconut oil in a deep frying pan or wide pot. Add the onions and a pinch of salt and cook over a medium low heat, stirring occasionally, until softened and starting to brown – around 10 minutes.
2

Stir in the garlic and ginger and cook for 1 minute more. Add the tomato paste and cook for a further 2-3 minutes until darkened. Pour in the chopped tomatoes and spices along with 250ml water.
3

Pour the contents of the frying pan into a blender and blitz until smooth (alternatively pour into a bowl and use a hand blender to blitz until smooth).
4

Wipe out the pan and return it to the heat. Add the remaining ½ tbsp coconut oil along with the diced chicken breast. Cook over a medium heat, stirring occasionally, until the chicken is lightly browned. Add the sweet potatoes, chickpeas, coconut milk and the blended sauce. Bring to a boil then turn down to simmer for 10 minutes until slightly reduced.
5

Stir in the baby spinach until wilted. Taste the curry and season with salt, as needed.
6

Cook the rice according to the packet and serve with the curry. You can add fresh coriander, sliced chillies and yogurt on top if you want.
1

Enjoy!