This delicious high protein chicken curry with cauliflower and sweet potatoes is the TOP ABBEY’S KITCHEN RECIPE for a reason and is a favourite gluten free one pot meal.
I have a total soft spot for curry. When I first moved back to Toronto after high school my family found an amazing Indian restaurant near by that became a family staple. The butter chicken was irresistible, the daal was so comforting and the naan bread just filled you with warmth. So I wanted to create my own high protein Chicken Curry with some of my favourite curry that could go down in my play book as one of my best gluten free one pot meals. Seriously, when you’re a busy girl who loves to cook but hates to clean, one pot meals are KEY.
what are the key ingredients for this curry?
Skinless Boneless Chicken Thighs – They are way more flavourful and tender for a curry than chicken breasts in my opinion.
Tomato Passata- Basically like tomato puree, this will be the base of your curry.
Lite Coconut Milk- Blended with the tomatoes, it yields a really nice tangy creamy sauce.
Spices – The point of any curry is that you need a lot of spices. This one has garlic, ginger, cumin, curry, coriander and cayenne pepper.
Cauliflower, Sweet Potatoes and Chard- My personal veggies of choice for this, but you can easily swap in carrots, broccoli, regular potatoes or kale.
Edamame – I like the extra protein but you can totally use baby frozen peas.
How to Make the ultimate Chicken Curry
This cauliflower chicken curry starts with skinless, boneless chicken thighs and a TON of spicy flavour. I use garlic, ginger, curry, coriander, cumin and a pinch of cayenne. If I could bathe in cumin I probably would, to be honest.
My sauce is a simple tomato and coconut milk combination. Instead of starting from scratch with a can of tomatoes, I take a few shortcuts with store bought tomato sauce. I always have leftover tomato sauce from pasta night lying around the house, so this is a great way to repurpose any extras you’ve made. Once you add in all of the Indian spices to your high protein chicken curry, you’ll forget that sauce you started with was for an Italian meal.
My vegetables of choice are cauliflower, sweet potatoes, rainbow swiss chard and edamame. However, you can easily substitute in whatever you have on hand.
The result is a high protein chicken curry that is sweet, smoky, spicy and creamy. This curry is one of the easiest one pot meals you can make.
FAQ about this Recipe
Here are some common questions I get about this very popular Abbey’s Kitchen recipe.
Can I make this curry vegan?
You bet. You can simply use tofu or omit the chicken and bump up the edamame and veg!
Can I make this for meal prep for the week and how long will it last in the fridge?
It should last about 4 days in the fridge if you want to make a double batch and rewarm it throughout the week.
Can i make this curry kid friendly or good for my toddler?
I would recommend holding back on adding the cayenne if you’re serving this to little ones who are picky. But it does have some natural sweetness so I know a lot of families who LOVE it.
is this recipe paleo friendly and low carb?
Yes! It is Paleo-friendly and high in protein. You can also cut back on the carbs by serving this on cauliflower rice only.
do you have any other great curry recipes?
Check out some of these other really popular curry recipes!
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Have you tried making this Paleo chicken curry?
What are your favourite ingredients for throwing into curry?
Leave me a comment below, I would love to hear about some of your go-to additions!
High Protein Chicken Curry with Cauliflower and Sweet Potatoes
- 1 tbsp extra virgin olive oil plus 2 tsp divided
- 8 boneless, skinless chicken thighs fat trimmed
- Pinch each of salt and pepper
- 1 small onion finely diced
- 3 cloves garlic minced
- 4 tsp ginger grated
- 3 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp dried coriander
- 1/4 tsp sea salt
- 1/4 tsp cayenne
- 1 bottle 680 mL tomato passata sauce/tomato puree
- 1 medium sweet potato peeled and diced into 1/3-inch cubes
- 1 can of lite coconut milk 400 ml can
- 1 medium head cauliflower cut into small florets (about 6-8 cups)
- 1 head rainbow chard ribs removed and cut into 3/4 inch (2 cm) pieces and leaves thinly sliced into ribbons
- 1/2 cup frozen shelled edamame (optional)
- sea salt and cayenne pepper to taste
- 1/4 cup pistachios, crushed, if desired as garnish
- 1/4 cup golden raisins if desired as garnish
- cilantro if desired as garnish
- quinoa (optional) for serving
- Preheat a large nonstick skillet over medium high heat and add in one teaspoon of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.
- Return the pan to medium heat and add in the additional teaspoon of oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in the garlic, ginger, curry, coriander, cumin, cayenne, salt and pepper to taste, and stir until fragrant, about 30 seconds.
- Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
- Then nestle in the chicken thighs. Add the cauliflower, rainbow chard stems and then pour in the coconut milk. Season with salt and pepper. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked to an internal temperature of 165- 175 F, about 5-7 minutes.
- Remove the lid and stir in the frozen edamame and rainbow swiss chard leaves. Taste, and season with salt and pepper, if desired. Cover the pan with the lid again, until everything wilts down.
- Lay on a bed of quinoa, and garnish with golden raisins, crushed pistachios and coriander.