Hearty Curried Chicken Bowl
Dive into a comforting bowl of flavor with this Hearty Curried Chicken Bowl—a perfect blend of nourishing ingredients and warming spices. Tender, seasoned chicken thighs are simmered alongside sweet potatoes, carrots, and a creamy coconut milk base infused with curry powder, turmeric, and a hint of cayenne for a subtle kick. This one-pot wonder is packed with vibrant vegetables like baby spinach and peas, making it as wholesome as it is delicious. Served over fluffy rice or protein-rich quinoa and garnished with fresh cilantro and zesty lime wedges, this filling dish offers a satisfying balance of spice, sweetness, and creaminess. Perfect for weeknight dinners or meal prep, this gluten-free recipe is ready in under an hour and will transport your taste buds straight to culinary bliss.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 0.5 tsp cayenne pepper
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 1 large carrot, sliced into rounds
- 1 cup frozen peas
- 2 cups baby spinach
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 3 cups cooked rice or quinoa (for serving)
- 1 lime wedges (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Brown the chicken on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet, cooking until aromatic, about 1 minute.
Stir in the curry powder, turmeric, and cayenne pepper, cooking for another 1 minute to toast the spices.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Add the cubed sweet potatoes and sliced carrot to the skillet. Return the chicken to the skillet, submerging it in the sauce. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Once the chicken is fully cooked, remove it and shred it into bite-sized pieces. Return the shredded chicken to the skillet.
Stir in the frozen peas and baby spinach, allowing them to cook for 2-3 minutes until heated through and the spinach has wilted.
Taste and adjust seasoning with additional salt or pepper if necessary.
Serve the curried chicken and vegetable mixture over cooked rice or quinoa. Garnish with fresh cilantro and lime wedges.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7763 mg | 338% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 58.7 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 451 mg | 35% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
