Chicken Cury plate

Indian Chicken Curry

Our Indian chicken curry, with chickpeas and sweet potato, is a delicious one-pan dinner that will fill your kitchen with the aroma of Indian cuisine.
  • 40 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons oil
  • 600 g skinless chicken thigh fillets, cut into 2cm pieces
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons garam masala
  • 1 cup (250mL) water
  • 400 g canned diced tomatoes
  • 1 Continental Stock Pot Sensations Chicken Stock Pot
  • 400 g sweet potato, cut into 2 cm pieces
  • 400 g can chickpeas, rinsed and drained
  • 1/4 cup chopped coriander leaves
  • Greek Style Natural Yogurt, to serve
  • Steamed basmati rice, to serve

  1. Heat 2 tablespoons oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring regularly, for 8 minutes until onion is golden and softened. Add garlic and cook, stirring, for a further 1 minute.

  2. Add remaining 1 tablespoon oil, chicken, curry powder and garam masala. Increase heat to medium-high and cook, stirring regularly, for 5 minutes.

  3. Add water and tomatoes, bring to the simmer. Stir in stock pot until dissolves. Add sweet potato and chickpeas. Bring to the simmer. Reduce heat to medium-low. Cook uncovered, for 20 - 25 minutes, stirring occasionally, until sweet potato is tender and chicken is cooked.

  4. Garnish with coriander and serve with yoghurt and rice.

  5. Add in 1-2 green chillies, thinly sliced in with the garlic.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 744.99 kcal
Protein (g) 45.7 g
Sugar (g) 17.82 g
Fat (g) 25.28 g
Fibre (g) 18.8 g

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