Curry Chicken–and–Sweet Potato Galette


Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers. Choose jarred sofrito for a shortcut, or make the piquant, herbal green seasoning from scratch. Read more about how he uses this dish to create community: Safe at Home

Active Time:
30 mins
Total Time:
2 hrs 35 mins



  • 1 cup finely chopped yellow onion

  • ½ cup thinly sliced scallions

  • 2 tablespoons finely chopped garlic

  • 2 tablespoons curry powder, divided

  • 1 ½ teaspoons chopped fresh Scotch bonnet chile (optional), seeded, if desired

  • ½ teaspoon grated peeled fresh ginger

  • 1 ½ teaspoons ground allspice, divided

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 2 (4-ounce) boneless, skinless chicken thighs, cut into 1-inch chunks

  • 2 tablespoons olive oil

  • ¼ cup water

Savory Pastry

  • 1 ½ cups all-purpose flour (about 6 3/8 ounces), plus more for work surface

  • 10 tablespoons unsalted butter (5 ounces), cut into 16 cubes and frozen

  • 1 teaspoon ground turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • ½ cup ice water, as needed

Green Seasoning

  • 1 cup roughly chopped fresh flat-leaf parsley

  • cup chopped yellow bell pepper

  • cup chopped green bell pepper

  • 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, smashed

  • 2 tablespoon grated peeled fresh ginger

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 ½ teaspoons chopped fresh Scotch bonnet chile (optional), seeded, if desired

  • ¾ 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

  • ½ teaspoon kosher salt

Seasoned Sour Cream

  • ¼ cup sour cream

  • 3 tablespoons Green Seasoning or sofrito

  • 1 ½ teaspoons ground turmeric

  • 1 ½ teaspoons garlic powder

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

Additional Ingredients

  • 5 yellow bell pepper slices

  • 5 green bell pepper slices

  • 5 orange or red bell pepper slices

  • 1 large egg, lightly beaten


Make the chicken:

  1. Combine onion, scallions, garlic, 1 tablespoon curry powder, Scotch bonnet chile (if using), 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).

Make the savory pastry:

  1. Pulse flour, frozen 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).

Make the green seasoning:

  1. Process parsley, chopped bell peppers, red and white onions, scallions, garlic, ginger, oil, lime juice, Scotch bonnet chile (if using), 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.

Make the sweet potato filling:

  1. 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.

Meanwhile, cook the chicken:

  1. 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. Uncover skillet; cook, uncovered, stirring occasionally, until liquid is reduced, about 1 minute. Remove from heat; let cool slightly, about 10 minutes.

Make the seasoned sour cream:

  1. Stir together sour cream, green seasoning, turmeric, garlic powder, salt, and black pepper in a small bowl until well combined. Set aside.

Assemble the galette:

  1. 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.

  2. 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 and green seasoning.

    Curry Chicken and Sweet Potato Galette
    Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

Make Ahead

Savory pastry can be made and refrigerated up to 2 days ahead or frozen up to 1 month.


Find store-bought jarred sofrito at

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