This spicy chicken curry whips up fast—but what’s in it can make you strong and add years to your life.
A 6-oz chicken breast has 50g of protein—100% of the daily recommended value—and tons of muscle-building aminos. And since curcumin, a compound found in most curries, has been shown to lower LDL cholesterol and prevent plaque buildup in arteries, it could do your heart good, too.
The sweet potatoes are also nutrition powerhouses. With their mega vitamin A, blood-sugar-regulating fiber, and inflammation-crushing flavonoids, these tubers earn “wonder food” status.
Roast potatoes at 400° until fork-tender, about 40 minutes.
Heat oil in a pan over medium-high heat. Add ginger and garlic. Season chicken with salt and pepper, add to pan, and cook for 1 to 2 minutes, stirring occasionally.
Add juice of ½ lime, onions, celery, and carrots. Cook for 2 minutes, add peppers, and stir. Once carrots are al dente, add milk and stock, and simmer for 5 minutes.
Dissolve curry paste in a corner of the pan, then mix well. Add fish sauce, remaining lime juice, and herbs. Remove from heat. Season to taste.
Cut potatoes in half, and slice flesh to form a grid. Top with curry.