One Pot Chicken Curry (In A Hurry)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Chicken Curry (In a Hurry)
  • 1.5 lb boneless skinless chicken thighs
  • 2 jalapeños, seeded, stemmed & minced
  • 2 yellow onions, chopped
  • 4 garlic cloves minced
  • 2 sweet potatoes chopped into ½” cubes
  • 3 cups packed collard greens (torn)
  • ¼ cup fresh cilantro, torn
  • 1 cup low sodium chicken broth
  • ½ cup water
  • 1 cup whole fat plain yogurt
  • 3 tbsp butter (may use ghee)
  • 3 tbsp curry powder
  • ½ tsp ground tumeric
  • ½ tsp ground ginger
  • 1.5 tsp kosher salt
  • Extra Salt & Pepper to taste
  • Cauliflower Rice (will need about ½ head of cauliflower processed)
  • Naan Bread
  1. Directions:
  2. First set a heavy pot (dutch oven) over medium heat. Add 3 tbsp butter and heat until melted.
  3. Next add your chopped onion, jalapeños, curry powder, ground ginger, turmeric, and salt.
  4. Let onions cook until translucent, about 8 minutes.
  5. Next add your garlic and saute for about 30 seconds.
  6. Add your chicken broth & water. Bring to a boil.
  7. Add your chicken thighs and lower heat to medium low. Cover and let chicken cook for about 20 minutes or until internal temperature reaches 160 degrees.
  8. Once chicken has finished cooking, remove from pot. Once able to handle cut into ½” cubes and set aside.
  9. Next add your sweet potatoes to pot, bring heat back to medium and boil for 15 minutes or until sweet potatoes soften.
  10. Add collard greens and cook for an additional 15-20 minutes (until they begin to wilt and bitterness starts to subside).
  11. Remove pot from heat, add your cubed chicken back into pot and add whole yogurt. Mix. Add ½ of your torn cilantro. Stir. Salt & Pepper to taste.
  12. Serve over optional cauliflower rice, naan bread & garnish with remaining fresh cilantro.
Recipe by My Lavender Blues at