Chicken, Sweet Potato & Chickpea Curry

Chicken, sweet potato and chickpea curry

 Chicken, sweet potato and chickpea curry

Serves 4 (or 6 with rice)


1 tsp coconut oil

1 red chilli, finely chopped

2inch ginger, grated

2 tsp turmeric

1 tsp cumin

2 tsp ground coriander

½ hot chilli flakes

1 tsp mustard seeds

400g chicken breast, cut into 1 inch strips

1 red pepper

3 tbsp fresh chives, finely chopped

250g sweet potato

60g fine green beans

200g broccoli

1 tin coconut milk

1 400g tin of chickpeas

2 tbsp tomato puree

1 tbsp tamari

Juice of 1 lime

2 tbsp fresh coriander, finely chopped


  • Fry the turmeric, ground coriander and mustard seeds in a deep pan for 30-60 seconds over a low heat until they become fragrant
  • Add the coconut oil, once melted add the ginger and chilli, turn the heat up to medium
  • After 2 minutes add the chicken strips and fry for 3-4 minutes
  • Chop the sweet potato, beans, broccoli and red pepper into approx 2cm pieces
  • Add the chives, chilli flakes, sweet potato, beans, broccoli and red pepper to the pan
  • Fry for a further 5 minutes, stirring regularly
  • Then add the coconut milk, tomato puree and chickpeas, cover and cook for 10 minutes
  • Stir regularly so it doesn’t stick to the bottom of the pan
  • Uncover and cook for a further 5-10 minutes until the sweet potato is soft and the curry has thickened
  • Remove from the heat and stir in the tamari, lime juice and coriander
  • Serve alone or with a side e.g. brown rice or gluten free flatbreads


This gluten free, low fodmap (no onion or garlic) chicken & sweet potato curry is slightly more effort than most of my other recipes but it is totally worth it! It is perfect for weekend cooking and freezes well so i can be ready in minutes for a quick meal during the week. I often double the recipe so I can keep a few in the freezer! If you are vegan/vegetarian then this is just as delicious when the chicken is replaced by tofu or omitted from the recipe completely. I thought I would miss using onions and garlic in curry but there is so much you can do with herbs and spices!

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