A vibrant and hearty curry featuring tender chicken thighs, sweet potatoes, cauliflower, and rainbow chard, enhanced with protein-rich edamame and aromatic spices.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
Season the chicken thighs with salt and pepper, and place them in the skillet boned side up. Cook until browned on both sides, about 3 minutes per side. Once browned, transfer to a plate.
Add the remaining 2 teaspoons of 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.
Stir in the coconut milk, then nestle in the chicken thighs and cauliflower. Sprinkle the Swiss chard stalks and ribs on top. Cover and cook, stirring every few minutes to ensure the cauliflower and chicken reach the heat at the bottom, until the cauliflower and sweet potato soften and the chicken thighs reach an internal temperature of 165°F (74°C), 10 to 14 minutes.
Stir in the Swiss chard leaves and frozen edamame and cook just until the edamame are warmed through and the leaves wilt, about 2 minutes. Taste and season with salt and extra cayenne, if desired.
Serve garnished with pistachios, raisins, and cilantro.
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