Chicken Curry Crostata

Chicken Curry Crostata


1 tsp. olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 T. curry powder
1 15-oz can chickpeas, drained
1 cup cooked chicken breast, diced or pulled
3/4 c. chicken broth or water
1 tsp. lemon juice
1/4. c. peas
1 refrigerated pie crust, rolled to a 14-15" diameter
1/4 c. cilantro (optional)
2 cups peeled, sliced, parboiled sweet potatoes (1 medium sweet potato)

Preheat oven to 400' F. Heat oil in a medium skillet over medium-high heat.  Saute' onion, stirring frequently until softened (about 5 min) Turn down heat to medium-low, add garlic and ginger and cook until fragrant (about 1 min).  Add curry powder, stir and toast for about 1 minute.  Add one cup of chickpeas to the skillet and stir.  Place remaining chickpeas in a bowl and mash with a fork, then add to the skillet.  Stir to incorporate.  Stir in the chicken, chicken broth, and lemon juice.  Season to taste with salt and pepper and remove from the heat.  Stir in peas and cilantro.  Line a cookie sheet with parchment.  Place the crust on the sheet and spread curry mixture onto dough, leaving a 1 to 1-1/2 inch border.  Arrange slices of sweet potato over the top of the curry mixture then fold the border over to enclose the dough.  Place the crostata in the preheated oven and bake for 20-25 minutes or until crust is golden and sweet potatoes are lightly browned. 

Serves 8

Source: Chef Sara Haas, RD, LDN