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5 from 2 votes

Easy Chicken and Vegetable Curry

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4


  • 2 tablespoons Avocado oil
  • 2 teaspoons FRONTIER Co-op Curry Powder
  • 1 teaspoonFrontier Co-op Turmeric Twist Savory Blend
  • 1/2 teaspoon FRONTIER Co-op Garlic Powder
  • 1/2 teaspoon FRONTIER Co-op Ginger Root
  • 1 pound boneless skinless chicken thighs trimmed of excess fat and cut into 1 inch cubes
  • 1 medium onion diced medium
  • 1 teaspoon kosher salt or more to taste
  • 1/2 teaspoon black pepper
  • 1 medium sweet potato peeled and diced into 1/2 inch cubes
  • 2 cups broccoli cut into florets (1 small head)
  • 1 tablespoon tomato paste
  • 1 can 13.5 ounces unsweetened coconut milk
  • 2 teaspoons arrowroot flour
  • 1/4 cup chicken broth low sodium

Optional, for Serving:

  • cilantro leaves
  • prepared cauliflower rice


  • Heat avocado oil in a pan over medium heat.
  • Add the curry powder, turmeric twist seasoning, garlic powder and ginger root, and toast, stirring, until fragrant well combined, 1 to 2 minutes.
  • Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.
  • Add the sweet potato, broccoli, and tomato paste and toss into the mixture until evenly combined.
  • Add the coconut milk and stir until well combined.
  • In a small bowl, whisk the arrowroot flour and chicken broth until arrowroot has dissolved then pour into the curry, stirring, until well combined.
  • Bring the curry to a gentle simmer and cook, uncovered until sweet potatoes are fork tender, about 15-20 minutes.
  • Serve over prepared cauliflower rice and garnish with cilantro, if desired. Enjoy!