Root Vegetable and Chicken Curry

Prep Time: 10 min
Cook Time: 40 min
Serves: 4

This root vegetable and chicken curry is a cozy one-pot meal that comes together quickly with just a little bit of prep. Double the recipe for big-batch cooking, it freezes perfectly. Serve with rice, quinoa or just some naan for sopping up that rich curry gravy.


1 tbsp (15 mL) olive oil
1 sweet onion, chopped
8 boneless skinless chicken thighs, quartered
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) garlic powder
1/2 tsp (2.5 mL) ground ginger
1/4 tsp (1.25 mL) cumin
1.5 tbsp (15 mL) curry powder
2 medium yellow potatoes, peeled and diced
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 cups (500 mL) sodium-reduced chicken broth
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) cornstarch
1.5 cups (250 mL) packed baby spinach


1 Heat oil in a large pot over medium heat.  Add onion and sauté until it begins to soften, about 3 minutes. 
2 Add chicken, sprinkle with salt, coriander, garlic powder and cumin and sauté 5 minutes, stirring occasionally. 
3 Stir in curry powder, cook for 2 minutes to toast. Add in potato, carrot and parsnip. Add chicken broth, increase heat to high and bring to a boil. Reduce to medium-low, cover and simmer for 15 minutes.  Uncover, increase heat to medium and cook until potatoes and parsnips are tender, stirring occasionally, about 10 minutes.
4 In a small bowl, stir lime juice with cornstarch until dissolved. Stir in to chicken mixture and simmer until thickened, about 1 minute. Remove pot from heat and stir in spinach.