Curry Cabbage & Chicken Bowls

Cabbage has always been one of my favorite vegetables. Growing up, it was a holiday staple — Easter, Thanksgiving, Christmas — you could always count on it being on the table. But lately, I’ve been craving it outside of the holiday season. I’ve used it in soups, tossed it into salads, and made plenty of stir-fries.

This time, I paired it with curry chicken, and the results? Absolutely delicious.

These Curry Cabbage & Chicken Bowls are hearty, flavorful, and the kind of dish that feels indulgent without being heavy.

Here’s why this recipe works:

Low carb, high protein – keeps you satisfied

Nutrient-packed – cabbage is full of fiber, vitamin C, and antioxidants

Comfort food with balance – cozy enough for sweater weather, but still light and healthy

🍲 Curry Cabbage & Chicken Bowls (2-3 servings)

What you’ll need:

2 boneless skinless chicken breasts (or 4 thighs)

4 cups cabbage, shredded

1 medium onion, diced

2 cloves garlic, minced

1 tbsp curry powder (adjust to taste)

½ tsp turmeric

½ tsp paprika or cayenne (optional, for heat)

½ cup chicken broth (or water)

2 tbsp olive oil (or avocado oil)

Fresh cilantro or parsley, for garnish

Salt & pepper to taste

What to do:

1.      Season chicken with salt, pepper, and a little curry powder. Heat 1 tbsp oil in a skillet and sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and let rest.

2.      In the same pan, add remaining oil, onion, and garlic. Cook 2–3 minutes until softened.

3.      Toss in shredded cabbage and stir-fry for about 5 minutes until it begins to soften. Sprinkle in curry powder, turmeric, and paprika/cayenne. Stir until cabbage is coated in spices.

4.      Pour in chicken broth. Stir, cover, and let simmer 8–10 minutes until cabbage is tender and flavors meld.

5.      Cut the cooked chicken into strips or cubes, then add it back into the skillet.

6.      Stir everything together, garnish with fresh cilantro, and serve hot in bowls.

👉🏽 This dish is hearty enough on its own, but if you want to bulk it up, try serving it with cauliflower rice, roasted veggies, or a scoop of quinoa.

🌟 Recipe Variation

If you want a creamier, richer flavor, you can swap half the broth for coconut milk. Totally optional, but it gives the dish a different vibe!

💬 Let’s Chat!

Would you try these Curry Cabbage & Chicken Bowls? Have you ever made cabbage outside of holiday meals? Drop a comment below, and if you make this recipe, tag me on Instagram so I can see your plate!