This chicken and chickpea curry fills sweet potatoes for a quick one-dish dinner that is high protein, has only 5 ingredients, tons of flavor, and takes only 30 minutes.
4 sweet potatoes
2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (12 to 14 ounce) jar Madras curry sauce
1/3 cup water
3 cups chopped cooked chicken
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup chopped cilantro
Pierce sweet potatoes a few times with a fork. Microwave on High until cooked and tender, 6 to 7 minutes.
Meanwhile, heat oil in a large deep skillet over medium-high heat. Add onion, salt, and pepper and cook 3 minutes or until onion is tender. Stir in curry sauce. Add water to the jar, swirl to release any residual sauce, and pour into pan.
Add chicken and chickpeas and bring to a simmer, stirring often. Reduce the heat; simmer for 10 minutes.
Slice each potato down the center horizontally and fluff the inside with a fork. Divide chicken curry mixture among the potatoes and top with cilantro.
