Easy Chicken and Vegetable Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 30-minute chicken curry with turmeric, ginger, and warming spices, loaded with roasted vegetables. Aromatic, comforting, and served over cauliflower rice for a lighter meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons Avocado oil
- 2 teaspoons FRONTIER Co-op Curry Powder
- 1 teaspoonFrontier Co-op Turmeric Twist Savory Blend
- 1/2 teaspoon FRONTIER Co-op Garlic Powder
- 1/2 teaspoon FRONTIER Co-op Ginger Root
- 1 pound boneless skinless chicken thighs (trimmed of excess fat and cut into 1 inch cubes)
- 1 medium onion (diced medium)
- 1 teaspoon kosher salt (or more to taste)
- 1/2 teaspoon black pepper
- 1 medium sweet potato (peeled and diced into 1/2 inch cubes)
- 2 cups broccoli (cut into florets (1 small head))
- 1 tablespoon tomato paste
- 1 can (13.5 ounces unsweetened coconut milk)
- 2 teaspoons arrowroot flour
- 1/4 cup chicken broth (low sodium)
- cilantro leaves
- prepared cauliflower rice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 653mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1102mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.