Chicken and Chickpea Curry Stuffed Sweet Potatoes

01Method

1. 1

   Poke each sweet potato several times all over with a fork. Cook in the microwave on High until completely tender, 6 to 7 minutes.

2. 2

   While the potatoes cook, warm the oil in a large deep skillet over medium-high heat. Add the onion, salt, and pepper and sauté for 3 minutes until softened. Stir in the curry sauce. Pour some water into the empty jar, swirl to collect remaining sauce, and add it to the skillet.

3. 3

   Stir in the chicken and chickpeas and bring the mixture to a simmer, stirring frequently. Lower the heat and let it simmer for 10 minutes.

4. 4

   Cut each potato lengthwise down the middle and loosen the flesh with a fork. Spoon the curry mixture evenly over each potato and scatter cilantro on top.