Infused with warm, aromatic spices, this easy bok choy and chicken curry is my go-to winter comfort food. It’s simple to prepare, fragrant while it simmers, and perfect served over plain steamed rice.
One of the best parts of cooking at home is how the kitchen fills with cozy aromas as a pot simmers on the stove. On cold winter days I especially love dishes that warm both the body and the soul. Alongside hearty soups, a spiced curry is a favorite — fragrant blends of coriander, nutmeg, cloves, cinnamon and cardamom create an inviting scent that wafts through the house.
This recipe uses common Indian-inspired spices but is my own simple, approachable interpretation rather than an attempt at strict authenticity. I often make curries with root vegetables alone, but adding lighter vegetables like bok choy balances the dish. Bok choy adds freshness and extra nutrition, cutting the richness while keeping the curry comforting.
Can you imagine that warm, cozy aroma — spices browning in oil and the bright scent of fresh cilantro at the end?
The dish is very easy to make and doesn’t require complicated techniques. The ingredient list includes many spices, so here’s a quick note about a few of them:
- Garam masala: a warm spice blend typically containing cumin, nutmeg, bay leaf, cinnamon, cardamom and black pepper. Even when some of these spices appear individually in the recipe, a touch of garam masala deepens the flavor.
- Madras curry powder: a spicier curry blend that leans more heavily on chili powder. It adds a balanced heat without being as intense as some Southeast Asian curries.
- Turmeric powder: mostly used for its beautiful golden color; its flavor is mild. If you don’t have it, the curry will still taste good but be less vibrant in color.
Serve the curry over plain steamed rice and enjoy.
Easy Bok Choy and Chicken Curry
Ingredients
- 1 lb (450 g) skinless, boneless chicken breast
- 1 medium russet potato, washed and peeled
- ½ head of bok choy, washed and trimmed
- 2 tablespoons vegetable oil
- 1-inch cinnamon stick
- 2 dry bay leaves
- 5 whole black peppercorns
- 3 whole green cardamom pods
- 2 whole cloves
- 2–3 garlic cloves, pressed
- 1 tablespoon fresh ginger paste or freshly grated ginger
- 1 tablespoon tomato paste
- 2 teaspoons salt
- 2 teaspoons garam masala
- 1 teaspoon madras curry powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½–1 teaspoon cayenne pepper (optional)
- 1/3 cup (75 g) plain Greek yogurt
- 2 tablespoons cornstarch
- Fresh cilantro for garnish (optional)
- Cooked rice for serving
Instructions
-
Cut the chicken into bite-size pieces. Dice the potato into small cubes. Trim and chop the bok choy into bite-size pieces.
-
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the cinnamon stick, bay leaves, peppercorns, cardamom pods and whole cloves. Cook for about a minute until fragrant.
-
Add the pressed garlic, ginger paste and tomato paste. Cook, stirring, for another minute. Be careful of hot oil splatters; cover with a lid if needed.
-
Add the chicken and cook 3–4 minutes until browned. Stir in the potato, bok choy, salt and all remaining ground spices.
-
Mix the cornstarch with 2 tablespoons cold water in a small dish, then stir it into the curry. Add 2 cups of water and simmer about 15 minutes, or until the potatoes are tender.
-
Lower the heat to medium-low and stir in the yogurt. Cook another 5 minutes to meld flavors. Finish with fresh cilantro, if using, and serve with cooked rice.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Nutrition
Did you make this?
Leave a rating and your feedback. Thank you!