Red Curry Chicken and Rice

Mild spices and white rice satisfy and soothe. Serve up this comforting dish any time UC symptoms are acting up.

by Jamie Vespa, R.D. Recipe Developer

Spice blends like curry powder boost flavor without adding extra fat, salt, or trigger foods during a UC flare. Shredded chicken breast and peeled, cooked potato are also easy on digestion. Get the scoop on how we developed our UC Cooking Club recipes!

Total Time
40 min


  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. curry powder
  • 2 tsp. freshly grated ginger
  • 1 tsp. paprika
  • 2 cups peeled and cubed Russet potato (from 1 large potato)
  • 3 Tbsp. natural peanut butter
  • 2 cups lower-sodium vegetable broth
  • 1 (14.5-oz.) can diced tomatoes
  • ¾ tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups fresh baby spinach
  • 1 ½ cups shredded rotisserie chicken
  • 1 ½ cups unsweetened refrigerated cashew milk (or 1 can light coconut milk)
  • 3 cups cooked white rice for serving
  • Fresh basil for garnish, if desired


    1. Heat oil in a large high-sided skillet over medium. Add curry powder, ginger, and paprika; cook 2 minutes. Stir in potato and cook 5 minutes, stirring occasionally, until lightly golden. Add peanut butter, broth, tomatoes, salt, and pepper; bring mixture to a boil. Reduce to medium-low and simmer, covered, until potato is tender, about 20 minutes.
    1. Stir in spinach and cook until wilted, about 2 minutes. Add chicken and cashew milk; stir to combine. Simmer, uncovered, 5 minutes.
    1. Place ½ cup rice in each of 6 bowls and top with 1 cup curry mixture. Garnish with fresh basil, if desired.

Nutrition Info

Per Serving: 333 calories; 11g fat; 2g saturated fat; 32mg cholesterol; 628mg sodium; 40g carbohydrate; 4g fiber; 17g protein; 3g sugar; 99mg calcium; 3mg iron; 538mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.