Chicken Curry with Sweet Potatoes and Carrots (recipe updated)

A flavorful, nourishing one-pan meal that's perfect for busy weeknights!

If you're looking for a comforting, flavorful dinner that doesn't require hours in the kitchen, this Coconut Curry Chicken is a great option. Tender chicken, sweet potatoes, and carrots simmer in a creamy coconut curry sauce made with fresh ginger, garlic, lemongrass, and warming spices.

I love recipes like this because they combine quality protein, colorful vegetables, healthy fats, and plenty of flavor in one satisfying meal. The natural sweetness of the carrots and sweet potatoes balances the warmth of the curry, while the coconut milk creates a rich, creamy sauce without any dairy.

It's also a wonderful meal to make ahead, as the flavors continue to develop overnight. Serve it over cauliflower rice for a lower-carbohydrate option or alongside traditional rice for a heartier meal.

What Is Curry, and Why Is It Good for You?

Curry isn't a single spice but rather a blend of spices that varies depending on the region and recipe. Common ingredients include turmeric, coriander, cumin, ginger, black pepper, fenugreek, cinnamon, cardamom, cloves, and chili peppers.

Beyond adding incredible flavor, many of these spices contain naturally occurring plant compounds that have been studied for their potential health benefits.

Here are a few reasons to incorporate curry spices into your cooking:

• Anti-inflammatory properties: Turmeric contains curcumin, a compound studied for its antioxidant and anti-inflammatory effects. Although culinary amounts are smaller than those used in many studies, incorporating turmeric into meals is a delicious way to enjoy a variety of beneficial plant compounds.

• Digestive support: Ginger, cumin, and coriander have traditionally been used to support digestion. Ginger, in particular, has research supporting its ability to help relieve nausea and support normal stomach emptying.

• Heart health: Certain spices, including cardamom and cinnamon, have been studied for their potential effects on blood pressure and metabolic health, although the amounts used in cooking shouldn't be considered a treatment.

• Antioxidant benefits: Many curry spices contain antioxidants that help protect cells from oxidative stress.

  
  

One of the easiest ways to enjoy these spices is by incorporating them into everyday meals, and this coconut curry chicken is a delicious place to start.

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes

• 2 tablespoons curry powder

• 1 ½ teaspoons Celtic sea salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons coconut oil

• ½ medium onion, chopped

• 1 (14-ounce) can coconut milk (full-fat)

• 1 (2 ½") piece ginger, peeled

• 2 lemon grass stalks, cut into 3 inch pieces and bruised with the flat side of the knife

• 2 teaspoons chili paste (more or less for taste)

• 4 garlic cloves, peeled

• 1 ½ cups chicken bone broth (preferably homemade) or Kettle and Fire Chicken Broth

• 3 carrots, peeled, cut on the diagonal into 2/3 inch pieces

• 1-2 medium sweet potatoes (about 1 pound) peeled and cut into 1-inch cubes

PREPARATION

1. Season the chicken. In a large bowl, toss the cubed chicken with curry powder, sea salt, and black pepper until evenly coated. Set aside for 10 minutes.

2. Sauté the onion. Heat coconut oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.

3. Brown the chicken. Add the seasoned chicken and cook for 4–5 minutes, stirring occasionally, until lightly golden on the outside. The chicken will finish cooking in the sauce.

4. Add the aromatics. Stir in the minced ginger, minced garlic, and chili paste. Cook for approximately 1 minute, stirring frequently, until fragrant.

5. Make the curry sauce. Pour in the coconut milk and chicken bone broth. Add the bruised lemongrass stalks and stir until everything is well combined.

6. Add the vegetables. Stir in the carrots and cubed sweet potatoes, making sure they are mostly submerged in the sauce.

7. Simmer. Bring to a gentle simmer, then reduce the heat to medium-low. Partially cover and cook for 20–25 minutes, stirring occasionally, until the vegetables are fork-tender and the chicken reaches an internal temperature of 165°F.

8. Finish the curry. Remove and discard the lemongrass stalks. Taste and adjust the seasonings as needed. Add a squeeze of fresh lime juice if desired.

9. Serve. Spoon into bowls and serve over jasmine rice, or cauliflower rice. Garnish with fresh cilantro if desired.