Chicken Curry with Sweet Potatoes + Chickpeas and Easy Oven Rice

Rena Tuchinsky Rena Tuchinsky
4.3 (4 reviews)

This chicken curry is made with sweet potatoes and chickpeas and goes perfectly with Rena’s foolproof oven-baked rice.

For more great ideas, watch Supper, Again?

1h 8
Easy Gluten Free No Refined Sugar Meat Freezer-Friendly

Episode for this recipe

7 3:50

Chicken Curry with Easy Oven Rice

Supper, Again?

Rena Tuchinsky

Ep. 15

Jan 23, 2023

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Directions

Prepare the Chicken Curry with Sweet Potatoes and Chickpeas

  1. Start by pouring half the can of coconut milk over the cubed chicken. Allow to marinate for a bit, the longer the better.

  2. Add oil to a pot on medium heat. Add in the sweet potatoes, chickpeas, garlic, ginger, and tomato paste. Cook for about a minute then pour in the water. Cover and allow to cook to soften a bit more. Check often so it doesn’t burn.

  3. Once water is evaporated, lower the flame and add in the coconut milk and salt. Keep cooking till the sweet potatoes are almost fully soft.

  4. Next, add the chicken in with the coconut milk it was marinating in and cook about 15 minutes on medium/low heat till the chicken is fully cooked through. At the end, add in the lime juice. Serve over jasmine rice (see below).

Prepare the Easy Oven-Baked Rice

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Place all the ingredients into a baking dish. Cover tightly and bake 45 minutes. Allow to sit covered a few minutes once out of the oven then fluff with a fork.

Notes:
Cauliflower is delicious added to this curry, or for a lower carb version serve the curry over roasted cauliflower or cauliflower rice instead of jasmine rice.

The curry freezes well for two to three months. Add a splash of water or coconut milk when reheating if necessary.

Notes:
This recipe freezes well.

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What Cooks Are Saying

4.3 out of 5

4 global ratings

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9 Comments

Miri •

How much is one can of coconut milk in ml or oz?

Avigael Levi Kosher.com Team •
Reply to Miri

About 13.5 oz.

Bekki •

this is an amazing recipe! I added the curry in with the ginger and garlic- I didn’t see “add curry” in the instructions… maybe revise this recipe to add curry in the recipe? thanks! loved this!

Leah Gottheim Kosher.com Team •

Is there a way to make this recipe in the crockpot?

Rena •
Reply to Leah Gottheim

Funny but this recipe was actually based off a curry crockpot recipe I came up with years ago! I’d cook it on high for 3-4 hours or low for 6-7 hours. I also put the rice and water into a crockpot safe bag. And put it right on top of the curry for the last 1 1/2 hours on high. It’ll cook right in the bag!

sara •

I only made the rice but it tasted so delicious, it took 35 minutes in my oven thank you

esthe •

this was a winner dinner.