This sweet and mildly spiced recipe offers a tasty twist on traditional chicken curry. Packed with protein, this hearty main dish combines sweet potatoes, chicken thighs, canned tomatoes, coconut milk and mango chutney with a blend of traditional Indian spices—curry powder, cumin and coriander.
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- Preheat oven to 350°F. In large, nonstick Dutch oven, heat oil over medium heat. Add onions and garlic, and cook, stirring occasionally, until softened, about 7 minutes.
- Add chicken, sweet potatoes, curry powder, salt, pepper, cumin and coriander, and stir to coat. Stir in 1 cup water, tomatoes, coconut milk and chutney, and bring to a boil.
- Cover, transfer to oven, and bake 45 minutes or until chicken is cooked through and sweet potatoes are tender. Garnish with cilantro.