Jenni’s Sweet Potato and Chickpea Curry with Chicken Breast

Nov 16, 2025

1 kg Chicken breast skin off

1 large sweet potato

1 large white onion

3-4 garlic cloves

2 tins of chickpeas

1 tin of chopped tomatoes

1 tin of coconut milk

Handful of spinach

1 tbsp garam masala

1/2 tbsp cumin powder

1-2 tsp chilli flakes

Sea salt to taste

1. Dice your onion, garlic and sweet potato.

2. Fry the onion for 3-4 minutes, then add in the garlic and fry for a further 1 minute.

3. Add in the chopped chicken breast, tomatoes, chickpeas (including the brine) sweet potato chunks and coconut milk.

4. Mix and leave it to simmer for 45 minutes.

5. Next, stir in the spices and spinach.

Serve with basmati rice and enjoy your healthy, gut friendly curry! This recipe is perfect for meal prepping

Serves 8: Calories 404 | 45g Protein | 5g Fibre