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Chicken Curry with Sweet Potatoes + Chickpeas and Easy Oven Rice


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?


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).


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.

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.