I came across this recipe on the Food and Wine website, by Alexander Hardy. The recipe has 5 stars by 3 people, plus I liked the name of it. And who doesn’t loved curried chicken and sweet potatoes in an easy-to-make galette?!

The recipe itself was quite tedious – nothing difficult but I started the day before. I do appreciate the seasoning and preparation of all the different layers of the galette; there were just many steps.

Alexander Hardy, a home cook with a tough past quoted, “I feel the most alive when I am in my kitchen. It’s the place where I am firmly planted in the land of the living.”

Flavor-wise, this galette gets 5 stars from me as well. There are some aspects to me that are over done in this recipe, but the galette was delicious.

Curried Chicken and Sweet Potato Galette

Chicken:

1 cup finely chopped yellow onion
1/2 cup thinly sliced scallions
2 tablespoons finely chopped garlic
2 tablespoons curry powder, divided
1 1/2 teaspoons minced jalapeño
1/2 teaspoon grated peeled fresh ginger
1 1/2 teaspoons ground allspice, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (4-ounce) boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons olive oil
1/4 cup water

Savory Pastry:

1 1/2 cups all-purpose flour (about 6 3/8ounces), plus more for work surface
10 tablespoons unsalted butter, chilled
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup ice water

Green Seasoning:

1 cup roughly chopped fresh flat-leaf parsley
2/3 cup chopped yellow bell pepper
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper
1 small red onion, roughly chopped (about 2/3 cup)
1 small white onion, roughly chopped (about 2/3 cup)
4 medium scallions, roughly chopped (about 1/2 cup)
8 medium garlic cloves, minced
2 tablespoon grated peeled fresh ginger
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons minced jalapeño
3/4 teaspoon kosher salt
6 (3-inch) thyme sprigs

Sweet Potato Filling:

1 medium-size (8-ounce) sweet potato, peeled, cut into 1/4-inch-thick rounds, and then cut into quarters
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon smoked paprika
1/2 teaspoon kosher salt

Seasoned Sour Cream:

1/4 cup sour cream
3 tablespoons Green Seasoning
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Bell pepper rings
1 large egg, lightly beaten

Combine onion, scallions, garlic, 1 tablespoon curry powder, jalapeño, ginger, 1/2 teaspoon allspice, salt, and black pepper in a ziplock plastic bag or an airtight container with a lid. Add chicken; seal and toss to fully coat. Refrigerate at least 1 hour or up to overnight (12 hours).

Pulse flour, chilled butter, turmeric, garlic powder, thyme leaves, salt, and black pepper in a food processor until combined, about 6 pulses. Add ice water, 1 tablespoon at a time, as needed, pulsing until mixture begins to come together and resembles coarse sand.

Transfer dough mixture to a lightly floured work surface; gather and knead gently until combined. (Chunks of butter should be speckled throughout.) Place dough in center of a sheet of plastic wrap; using a rolling pin or your hand, flatten dough into a 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight (12 hours).

Process parsley, chopped bell peppers, red and white onions, scallions, garlic, ginger, oil, lime juice, jalapeño, salt, and thyme in a blender or food processor until smooth, about 30 seconds. Refrigerate in an airtight container until ready to use or up to 3 days.

Preheat oven to 375°F. Toss together sweet potato, oil, garlic powder, ginger, smoked paprika, and salt a large bowl until coated. Transfer to a baking sheet lined with parchment paper. Roast in preheated oven until golden brown and tender, about 15 minutes. Let cool about 15 minutes.

Heat oil in a large skillet over medium. Add remaining 1 tablespoon curry powder and remaining 1 teaspoon allspice to oil, and cook, stirring constantly, until spices begin to toast and darken, about 1 minute. Remove chicken from marinade; brush off and discard excess marinade. Add chicken to skillet, stirring to coat in oil mixture. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes. Add 1/4 cup water; cover and cook until chicken is tender and an instant-read thermometer inserted in thickest portion of meat registers 160°F, 6 to 8 minutes. ( I did not add any water and the chicken cooked perfectly.)

Uncover skillet; cook, uncovered, stirring occasionally, until liquid is reduced, about 1 minute. Remove from heat; let cool slightly, about 10 minutes. (I didn’t do this step because there was no liquid in the skillet.)

Stir together sour cream, 3 tablespoons of the green seasoning, turmeric, garlic powder, salt, and black pepper in a small bowl until well combined. Set aside. (Notice the sauce is yellow because of the turmeric.)

Roll savory pastry dough out into a 12-inch circle on a lightly floured work surface. Transfer pastry to a rimmed baking sheet lined with parchment paper. Spread 1/4 cup seasoned sour cream over pastry, leaving a 2-inch border.

Arrange sweet potato filling on sour cream within border.

Top with cooked chicken.

Arrange bell pepper slices on and around chicken.

Fold pastry edges up and over the outer 1-inch edge of galette, pleating crust as needed. Brush top of pastry with beaten egg.

Bake at 375°F until crust is golden brown and bell peppers are starting to wilt and brown, about 45 minutes. Remove from oven. Let rest 5 to 10 minutes.

Serve warm or at room temperature with additional seasoned sour cream with green seasoning. (I didn’t add the turmeric this time. The green sauce is so good I wanted to taste it in the sour cream.)

I didn’t include a green bell pepper in the green seasoning, so it could have been “greener,” but once it’s mixed into sour cream with turmeric, it becomes yellow! But all of the colors, especially from the crust, are beautiful together.