A vibrant and flavorful curry featuring tender chicken thighs, hearty sweet potatoes, and colorful vegetables, perfect for a nutritious and satisfying meal.
Heat all of the olive oil in a large nonstick skillet over medium-high heat.
Season the chicken thighs with salt and pepper.
Place the chicken thighs in the skillet boned side up and cook until browned on both sides, about 3 minutes per side.
Transfer the browned chicken thighs to a plate.
Add the remaining olive oil to the skillet and reduce the heat to medium.
Add the onion and cook, stirring often, until it begins to soften, about 5 minutes.
Add the garlic, ginger, curry powder, cumin, coriander, cayenne, and salt. Cook, stirring, until fragrant, 30 to 60 seconds.
Add the tomato passata and the sweet potatoes, cover the skillet with a lid, and simmer for 10 minutes, or until the sweet potato is almost fork-tender.
Serve the curry garnished with pistachios, golden raisins, and fresh cilantro leaves for a delightful finish.
