Chicken Curry with Sweet Potatoes + Chickpeas and Easy Oven Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Marinate chicken breast in half of the coconut milk and set aside.

Cut up sweet potatoes and prepare other ingredients for the curry.

Preheat oven and prepare rice by placing it in a dish with water and salt, then mix.

Cover the rice tightly and place it in the oven to cook.

In a pot, heat olive oil and add cubed sweet potatoes, chickpeas, garlic, ginger, and tomato paste.

Add curry powder and cook on medium heat until fragrant.

Pour in water to soften sweet potatoes and chickpeas, lower the flame, and cover to cook.

Check the pan occasionally to prevent burning.

Once water is mostly evaporated, add remaining coconut milk and salt, keeping it at a simmer to avoid curdling.

Cover and cook until sweet potatoes are mostly soft.

Add marinated chicken to the pot and cover, cooking for about 15 minutes until chicken is cooked through.

Add lime juice to the curry before serving.

Mix the cooked rice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens