Description

This comforting curry combines tender chicken, creamy chickpeas, and sweet potatoes simmered in fragrant spices and coconut milk. It’s a versatile one-pot meal perfect for weeknight dinners or slow cooker prep.

Ingredients

Scale

1 ½ pounds boneless skinless chicken thighs or breasts, cut into pieces

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained

1 large onion, chopped

1 red bell pepper, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

½ teaspoon paprika

1 can (13.5 oz) coconut milk

1 cup low-sodium chicken broth

1 tablespoon olive oil

salt and pepper to taste

fresh cilantro for garnish

lime wedges for serving

Instructions

1. Heat oil in a large pot over medium heat and sauté onion until translucent.

2. Add garlic and ginger and cook until fragrant, about 1 minute.

3. Stir in curry powder, cumin, and paprika and toast for 30 seconds.

4. Add chicken pieces and cook until lightly browned.

5. Stir in sweet potatoes, chickpeas, bell pepper, coconut milk, and broth. Season with salt and pepper.

6. Bring to a simmer, cover, and cook 20–25 minutes until chicken is cooked and sweet potatoes are tender.

7. Garnish with cilantro and serve with lime wedges.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: dinner
Method: stovetop, slow cooker, pressure cooker
Cuisine: indian

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8
Sodium: 500
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 45
Fiber: 8
Protein: 25
Cholesterol: 55

Keywords: chicken and sweet potatoes healthy, sweet potatoes curry recipes, easy chicken and sweet potato dinner, crockpot meals with sweet potatoes, chicken veggie curry, sweet potato chicken instant pot, wholesome dinners