Healthy Chicken Curry with Sweet Potato & Chickpeas

a creamy one-pot curry you'll love

healthy chicken curry with chickpea & sweet potato
goal Muscle Building
Total time 45 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 581
Protein g
Fat g
KH 60 g
Ingredients …

4 Persons

Deine Einkaufsliste

1.
SAUCE:
1 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.99 €
320g jar
(21.84 €/1000g)
2 onions, thinly sliced
5 cloves garlic, crushed
1 thumb-sized piece ginger, grated
3 tbsp tomato paste 
1 x 400g tin chopped tomatoes
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika

2.
TO FINISH:
450 g boneless, skinless chicken breast, diced
2 sweet potatoes, peeled, diced
1 x 400g tin chickpeas, drained and rinsed
1 x 400ml tin light coconut milk
200 g baby spinach
160 g dry brown basmati rice

Healthy Chicken Curry with Sweet Potato & Chickpeas

a creamy one-pot curry you'll love

By: Izy Hossack
This healthy chicken curry is a delicious weeknight meal or as a weekend meal-prep idea, especially as the flavour of the sauce develops after a day in the fridge. The additions of chickpeas, roasted sweet potato and spinach bring so much flavour and texture to the creamy coconut-tomato sauce. Served with a side of brown rice (or maybe some protein bread!), you’ll find it hard to resist going in for second servings.

Preparation

  • Heat ½ tbsp of the coconut oil in a deep frying pan or wide pot. Add the onions and a pinch of salt and cook over a medium low heat, stirring occasionally, until softened and starting to brown - around 10 minutes.
  • Stir in the garlic and ginger and cook for 1 minute more. Add the tomato paste and cook for a further 2-3 minutes until darkened. Pour in the chopped tomatoes and spices along with 250ml water.
  • Pour the contents of the frying pan into a blender and blitz until smooth (alternatively pour into a bowl and use a hand blender to blitz until smooth).
  • Wipe out the pan and return it to the heat. Add the remaining ½ tbsp coconut oil along with the diced chicken breast. Cook over a medium heat, stirring occasionally, until the chicken is lightly browned. Add the sweet potatoes, chickpeas, coconut milk and the blended sauce. Bring to a boil then turn down to simmer for 10 minutes until slightly reduced.
  • Stir in the baby spinach until wilted. Taste the curry and season with salt, as needed.
  • Cook the rice according to the packet and serve with the curry. You can add fresh coriander, sliced chillies and yogurt on top if you want.
  • Enjoy!
Try serving with a side of homemade protein naan to soak up all that delicious sauce.
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