Quick Chicken, Sweet Potato and Chickpea Curry
This quick chicken, sweet potato and chickpea curry is fast becoming one of my favourites to make on week nights, as it’s very quick and full of thai-inspired flavours. So if you’re looking for an easy and fast meal to make after coming home from work – look no further! You can whip this up in around 30 minutes and there won’t be too many dishes to wash up after! I just love the fact curry dishes are so versatile, they can be tweaked in a multitude of ways, for example you can make this vegetarian by leaving out the chicken and replacing the stock with vegetable stock.
This serves two, but there will certainly be enough for seconds, or you could take the leftovers with you to work for lunch.
- 2 tbsp olive oil
- 1 red onion, chopped
- 3 cloves garlic, crushed
- 1 tbsp green curry paste
- 1/2 tsp ground cumin
- 3 boneless and skinless chicken breasts, chopped into 1 inch pieces
- 1 can of coconut milk
- 2 medium sized sweet potatoes, peeled and cut into chunks
- 450ml chicken stock
- 1 can of chopped tomatoes
- 1 can of chickpeas
- zest of 1 lime (optional)
- coriander (optional)
- In a large saucepan, heat the oil for a couple of minutes, then add the onion and garlic and cook until soft. Stir in the curry paste and ground cumin. Cook for 1 minute, stirring all the time.
- Scoop out the coconut solids from the can, leaving the watery milk and add it to the saucepan, cooking for 1 minute. Add the chicken pieces and stir to combine.
- Add the rest of the coconut milk along with the sweet potatoes, chopped tomatoes and lime zest. Bring to the boil, then cover and simmer for 20 minutes until the sweet potatoes are tender. Add the chickpeas and heat through.
- Sprinkle with coriander and serve with naan bread on the side with a dip of your choice (I like natural yogurt).
- Serves 2 hungry people