chicken, sweet potatoes and kale in a creamy curried sauce

One pan curried chicken and veg

One pan chicken, sweet potatoes and kale in a creamy curried sauce. I’m sure you’ve gathered by now that I love my one pan dishes. This is another 30 minute wholesome meal that will be a hit no doubt.
Not only is a healthy whole food recipe that’s naturally gluten and dairy free but it’s also very cost effective. All the main ingredients can be purchased for no more than £5!

If you give this recipe a try and love it as much as I do, leave me a comment below and share your creations with me via Instagram!

Happy cooking!

Ingredients

1kg Chicken thighs (skinless)

Seasoning for the chicken:

1tsp Rock salt
1tsp Garlic granules
1tsp Paprika
1/2tsp Cayenne pepper
1tsp Black pepper
1tsp Dried thyme

For the sauce:

3-4 Sweet potatoes
250g Kale
1 Brown onion
1 Leek
3 Cloves of garlic
400ml Coconut milk
2 Tablespoons curry powder
1tsp Ground white pepper
1tsp Rock salt
1tsp Chilli pepper (optional)
4-5 Stalks of fresh thyme
Olive oil

Preparation

Wash the chicken and season with all the dry spices.
In a heated pan add 2 tablespoons of olive oil. Begin to add the chicken thighs one at a time and brown for 3-4 minutes on each side. Once the chicken has browned set aside while you make the curried sauce.
Using the same pan you browned the chicken with add chopped onions, leeks and garlic. Fry until three onions and leeks become translucent.
In the pan add the curry powder, white pepper, thyme and salt. Cook down for 3-4 minutes.
Add the coconut milk followed by the sweet potato cubes, 1 cup of boiling water and simmer for 15-20 minutes.
Add the chopped kale into the pan and stir. Then place the semi cooked chicken on top of the potatoes and kale, cover and cook for another 10 minutes.
After 10 minutes the curried sauce should be thick, softened potatoes and fully cooked chicken.
Serve.