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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?
2 pounds chicken breast, cut into small cubes or strips
3 cups peeled and cubed sweet potatoes
1 can Glicks Chickpeas, drained
1 tablespoon olive oil
2 tablespoons Pereg Curry Powder
1 cube Dorot Gardens Frozen Garlic
1 cube Dorot Gardens Frozen Ginger
1 tablespoon tomato paste
1/2 cup water
1 can full fat coconut milk
1/4 teaspoon salt, more to taste
1 tablespoon lime juice
2 cups Pereg Jasmine Rice
1 and 1/2 teaspoons salt
4 cups plus 2 tablespoons water
Start by pouring half the can of coconut milk over the cubed chicken. Allow to marinate for a bit, the longer the better.
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.
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.
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).
Preheat oven to 375 degrees Fahrenheit.
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.
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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!
Is there a way to make this recipe in the crockpot?
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!
I only made the rice but it tasted so delicious, it took 35 minutes in my oven thank you
what can I use instead of coconut milk?
You could try to use a different unflavored, non-dairy milk but I would suggest using one that has a higher fat content so it gives the same creaminess as the coconut milk.
when do you put in the curry?
She adds it to the pot with the sweet potato, chickpeas. garlic, ginger, tomato paste, then the curry spice. She then adds water, covers and starts the cooking. For some reason, it is not written in the recipe, but watch the video and you will see.
can I use regular potatoes in the curry? thanks
Sure, regular potatoes generally cook longer than sweet potatoes.
this was a winner dinner.
delicious. my kids all had seconds and thirds!
I’m so glad!!!