Recipe
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.
Contributed By: By Christina Frantzis
Ingredients
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
Instructions
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.