Chicken, Sweet Potato, and Cauliflower Curry

“Hearty sweet potato, tender cauliflower, pretty rainbow chard, and protein-packed edamame add flavour and colour to tender, juicy chicken thighs. This one’s not a publicity stunt, folks — it’s the number one recipe on the Abbey’s Kitchen blog, and you’ll quickly figure out why.” 

It’s Dairy-free and gluten-free 

Follow Abbey’s Kitchen on IG // FB // Twitter  

Print

Chicken, Sweet Potato, and Cauliflower Curry

Course Main Course
Servings 4 servings

Ingredients

  • 1 tablespoon + 2 teaspoons (15 mL + 10 mL) extra-virgin olive oil, divided
  • 8 skinless boneless chicken thighs trimmed of excess fat
  • Sea salt and cracked black pepper
  • 1 small yellow onion finely diced
  • 3 cloves garlic finely minced
  • 4 teaspoons (20 mL) fresh ginger finely grated
  • 3 tablespoon (45 mL) curry powder
  • 1 tablespoon 15 mL ground cumin
  • 1 tablespoon 15 mL ground coriander
  • ¼ teaspoon 1 mL cayenne pepper
  • ¼ teaspoon 1 mL sea salt
  • 1 bottle (23 ounces/680 mL) tomato passata or tomato purée
  • 1 medium sweet potato peeled and diced into ⅓-inch (8 mm) cubes (2 to 2½ cups/500 to 625 mL)
  • 1 can (14 ounces/400 mL) light coconut milk
  • 1 medium head cauliflower cut into small florets (6 to 8 cups/1.5 to 2 L)
  • 1 bunch rainbow Swiss chard stalks and ribs cut into ¾-inch (2 cm) pieces and leaves thinly sliced
  • ½ cup (125 mL) frozen shelled edamame

Garnish

  • ¼ cup (60 mL) unsalted natural pistachios, crushed
  • ¼ cup (60 mL) golden raisins (optional)
  • Fresh cilantro leaves

Instructions

  • Heat 1 tablespoon (15 mL) of the olive oil in a large nonstick skillet over medium-high heat.
  • Season the chicken thighs with salt and pepper, and place them in the skillet boned side up. Cook until browned on both sides, about 3 minutes per side. Once browned (but not cooked through), transfer to a plate.
  • Add the remaining 2 teaspoons (10 mL) olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring often, until it begins to soften, about 5 minutes. Add the garlic, ginger, curry powder, cumin, coriander, cayenne, and salt. Cook, stirring, until fragrant, 30 to 60 seconds.
  • Add the tomato passata and the sweet potatoes, cover the skillet with a lid, and simmer for 10 minutes, or until the sweet potato is almost fork-tender.