Simple Chicken Curry

I am all about the one pot wonder meals. I love throwing quality ingredients together with a little cooking fat, spices, and a lot of ease. Amazing meals don't have to be complicated or keep you in the kitchen for hours. This simple chicken curry, which also happens to come together in under 30 minutes, is just one example. 

The recipe is super forgiving, starting with chicken thighs, which are a cheaper cut that are full of moisture. MOIST. Sorry, it had to be done. And it's hard to go wrong with the thighs...yeah that was weirder than it needed to be. Always opt for quality with your poultry: pasture-raised is best in terms of quality and nutrient density. If you can't find it, go for organic at least. This recipe is also very welcoming of any veggies that you may have on hand. Take this as an opportunity to use up whatever might be nearing the end of its life in your fridge's crisper drawer. The warming flavors of curry draw the ingredients together, and creativity and necessity can do the rest! 




Serves 4, or 2 really hungry people (also makes great leftovers)

  • 1 lb chicken thighs (approx.. 4); boneless/skinless or bone in/skin on

  • 6-7 medium carrots, diced in 1/2" pieces (approx. 2 cups chopped)

  • 1 medium/large sweet potato or 2 small, diced

  • 2 cups broccoli (I use frozen)

  • 1 medium onion or ½ large, diced

  • 3 cloves garlic, finely chopped or approx. 1 tsp granulated garlic

  • 1 can full fat coconut milk (14 oz)

  • 2 Tbs ghee or preferred cooking fat, divided

  • Sea salt

  • Organic curry powder


1.     Over medium high heat, add 1 Tbs butter or cooking fat of choice to a medium skillet/saute pan with a lid. Once the butter has melted, add the chicken thighs. Lightly sprinkle with salt and curry powder, cover, and let cook for 7 minutes (this time will need to be longer if using bone-in chicken thighs). Flip chicken thighs, again sprinkling with salt and curry powder, and cook an additional 7 minutes,. While chicken is cooking, chop all your veggies.

2.      Remove chicken to a plate and set aside to let it rest. Add an additional tablespoon of cooking fat to your pan, and toss in sweet potato, carrots, onion, and garlic. If using raw broccoli, add it at this time. Sprinkle with a teaspoon of sea salt, 1 Tbs of curry powder, and stir to combine. Cover and cook for approx. 12 min. or until veggies are softened, stirring occasionally. If using frozen broccoli, you can either steam ahead of time and add at the very end, or add it to the pan once the other veggies have cooked for about 8 minutes.

3.      Reduce heat to medium low and add the can of coconut milk. Dice your chicken however you see fit, and add it back to the pan. Stir to incorporate, taste, and adjust any seasoning to your liking. Allow mixture to come to a boil, reduce heat to low, and let simmer for about 10 min. to allow all the flavors to incorporate.

4.      Serve over rice or cauliflower rice, and give yourself a high-five for making an amazing, nutrient-dense dish for the win. 



Let me know if you make this dish, and be sure to tag me @ashley_castle_nutrition on Instagram! 

In loving health, 







Note: This post does contain affiliate links. While a little extra moolah is always nice, the sole purpose is to help you find quality ingredients easily and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item.