Creamy Chicken Curry with Mashed Potatoes
Let this spiced chicken curry warm you up from the inside out. This recipe is packed with veggies and has a silky coconut milk base for a dish that is both indulgent and healthy.
Ingredients
¼ cup ghee, divided
1 cup diced yellow onion
1 tbsp minced fresh ginger
2 cloves garlic, minced
4 tsp ground turmeric
1 tbsp ground cumin
2 tsp ground coriander
¾ tsp sea salt
½ tsp each red pepper flakes and black pepper
¼ tsp ground cayenne pepper
⅛ tsp each ground cinnamon and cardamom
1¼ lb boneless, skinless chicken breasts, diced
1 cup diced carrot
2 cups full-fat coconut milk, divided
2 tomatoes, diced
2 cups chopped broccoli
2 cups chopped green beans
3 Russet potatoes, chopped
Preparation
1. In a large pot on medium, melt 1 tbsp ghee. Add onion and sauté until translucent, 5 minutes. Add ginger and garlic and cook 2 minutes more. Add turmeric, cumin, coriander, salt, pepper flakes, black pepper, cayenne, cinnamon and cardamom; cook 3 minutes more.
2. To same pot, add chicken and carrot. Add 1½ cups coconut milk and tomatoes. Cover pot and cook until chicken is tender, 20 minutes. Add broccoli and green beans; simmer 7 minutes more.
3. Meanwhile, fill a second pot halfway with water and bring to a boil. Add potatoes and cook until tender, 15 minutes.
4. Drain water from pot with potatoes and return potatoes to pot. Add remaining 3 tbsp ghee and remaining ½ cup coconut milk; mash until smooth.
5. To serve, place mashed potatoes on each plate and top each serving with chicken curry mixture.
NOTE: If following our Meal Plan, store mashed potatoes and chicken curry separately in refrigerator and reheat when called for.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 747
- Carbohydrate Content 53 g
- Cholesterol Content 143 mg
- Fat Content 43 g
- Fiber Content 9 g
- Protein Content 41 g
- Saturated Fat Content 31 g
- Sodium Content 496 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 2 g