Chicken Curry with Root Vegetables

Warming and Balancing.

Are you seeking a delicious way to incorporate the wisdom of Ayurveda into your daily meals? This Chicken Curry with Root Vegetables recipe is the perfect answer to your quest for a balanced, nourishing, and flavorful dish.

In Ayurveda, food is considered a powerful tool for maintaining balance within the body and mind. This recipe embraces that philosophy by combining wholesome ingredients that work together to support your overall well-being. The warming spices like turmeric, cumin, and coriander aid in digestion and boost immunity, while the grounding root vegetables provide essential nutrients and help keep your doshas in harmony.

The beauty of this recipe lies in its adaptability. You can easily adjust the spice levels to suit your unique constitution, ensuring that the dish works in synergy with your body's needs. Whether you're looking to pacify Pitta, stabilize Vata, or energize Kapha, this chicken curry can be tailored to your specific requirements.

Not only does this dish taste incredible, but it also promotes a sense of vitality and contentment. As you savor each bite, you'll be nourishing your body with the goodness of nature's bounty, fostering a deeper connection between your physical and spiritual self.

So, take a moment to slow down, appreciate the healing power of food, and treat yourself to this Ayurvedic-inspired Chicken Curry with Root Vegetables. Your body and soul will thank you for it.

Why this recipe is good for us:

Turmeric is a quintessential spice in Ayurvedic cooking, known for its powerful anti-inflammatory and antioxidant properties. It aids in digestion, supports liver function, and helps balance all three doshas (Vata, Pitta, and Kapha). Turmeric's warming nature makes it particularly beneficial for individuals with Vata and Kapha imbalances, as it stimulates circulation and promotes warmth within the body.

Ginger is another Ayurvedic superfood that possesses potent digestive and anti-inflammatory properties.
It kindles the digestive fire (agni), alleviating symptoms of indigestion, bloating, and nausea. Ginger is especially helpful for pacifying Vata and Kapha doshas, as it provides warmth and promotes circulation. However, those with a Pitta imbalance should use ginger in moderation due to its heating nature

Sweet potatoes are a grounding and nourishing root vegetable that balances Vata and Pitta doshas. They are rich in fiber, which supports healthy digestion and promotes a feeling of satiety. Their sweet taste pacifies Vata and Pitta, while their earthy nature helps stabilize Vata in particular. Sweet potatoes are also an excellent source of vitamin A, vitamin C, and potassium, essential nutrients that support overall health and well-being.

Try it and see what you think!

Chicken Curry with Root Vegetables

Serves 2-4 

3 tbsp sesame oil or ghee
1 medium onion, chopped
½ tsp salt and to taste
2 cloves garlic, minced (omit if you tend to overheat)
1 tbsp grated ginger (omit if you tend to overheat)
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground black pepper and to taste
¼ tsp red chili powder (adjust according to spice preference)
1 (14-ounce) can fire roasted diced tomatoes, undrained
1 cup chicken bone broth
1 (13.5-ounce) can coconut milk
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small sweet potato, peeled and chopped
½ cup chopped fresh cilantro (optional)
Cooked basmati rice or quinoa, for serving (optional)

Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the onion and ½ tsp salt and cook for 3-5 minutes, or until softened. Stir in the garlic, ginger, turmeric, cumin, coriander, and chili powder. Cook for an additional minute, or until things become fragrant.

Add the diced tomatoes, chicken broth, and coconut milk. Bring to a simmer and cook for 5 minutes.

Add the chicken pieces, carrots, parsnip, and sweet potato. Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Stir in the chopped cilantro and adjust seasonings as needed. Serve hot over cooked basmati rice or quinoa, if desired.

Let me know how it goes and if you have any questions or concerns. 

Please reach out with questions, and when you make it, let me know how it went. 

TAKE A PICTURE when you make it, and tag me on Instagram @theveronicawolffcasey  I want to see what you are up to!!

In Love,

Veronica