It was a rainy day in Toronto yesterday! But spring is in the air and the weather has been wonderful all week! Whether your indoors or out and about, this recipe makes a great comfort meal to help you through the rainy or cloudy and somewhat gloomy weather. Plus if you’re a curry lover like me, then this recipe will be a favorite! Happy Friday!



For chicken:

6 deboned and skinned chicken thighs

3 tbsp virgin olive oil

1 tbsp garlic powder

1 tbsp onion powder

Sea salt and ground pepper, to taste

¼ tsp dried basil

¼ tsp Italian herb seasoning

2 tbsp fresh oregano leaves

1 red bell pepper, sliced.

For sweet potato curry:

2 tbsp virgin olive oil

½ a red onion (chopped)

2 cloves garlic (minced)

2 tsp finely grated ginger

1 tsp ground cumin

1.5-2 tbsp curry powder (I used 2 because I love curry)

¼ tsp cayenne pepper

Salt to taste

2 cups low sodium chicken broth

2 medium sweet potatoes (peeled and cubed)

1 can light coconut milk (I used Thai Kitchen)

Juice from half a lemon

Preheat oven to 400°F.

Season chicken thighs with salt, pepper, onion and garlic powder.

Add oil to an oven proof skillet over medium high heat. Add chicken, and sear both sides until golden brown, about 3 minutes per side, then remove from heat and transfer the chicken into a bowl.

Add in dried basil and Italian seasoning until well combined, and then return the chicken into the skillet. Top with sliced bell peppers.

Place skillet in the oven and roast until completely cooked through, about 25-30 minutes. Now prep your sweet potato curry.

In a large saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, curry and cayenne pepper and stir until onion has softened.

Add chicken broth, sweet potatoes and coconut milk and bring to a boil. Cover and reduce heat to low and cook for 15 minutes until potatoes are tender. When ready, remove from heat and let it cool for about 3 minutes. Puree in blender until smooth and then return to saucepan. Add salt to taste, then stir in lemon juice (trust me, the lemon juice is worth it).

Serve with roasted chicken and garnish with fresh oregano leaves. 

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2 Comments Add yours

  1. lexilife says:

    How can you make food look so pretty! The colours in this are amazing. Thanks for this recipe! xx

    1. Aw you’re sweet. Thanks girl!!

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