Curried Chicken and Vegetables Recipe for Easy Weeknight Meal

If you’re craving a dish that’s both comforting and packed with vibrant flavors, look no further than this curried chicken and vegetables recipe. This meal combines tender chicken pieces with a medley of colorful vegetables, all simmered in a fragrant, spiced curry sauce that’s rich, creamy, and deeply satisfying.

Whether you’re cooking for your family or preparing a weeknight dinner, this recipe is sure to please with its balance of protein and wholesome veggies.

Perfect for those who love a little heat and the warm, exotic spices of Indian-inspired cuisine, this dish is surprisingly simple to make. With everyday ingredients and straightforward steps, you can have a delicious curry on the table in under an hour.

Plus, it offers endless versatility to suit your taste preferences or whatever vegetables you have on hand.

Ready to dive into a bowl of hearty, flavorful goodness? Let’s get started!

Why You’ll Love This Recipe

Curried chicken and vegetables is a recipe that delivers on several fronts. First, it’s incredibly flavorful, thanks to a blend of aromatic spices like turmeric, cumin, and coriander that create a warm, inviting curry base.

The tender chicken soaks up the sauce perfectly, while the vegetables add a pleasant crunch and freshness.

This dish is also wonderfully adaptable. You can swap in your favorite vegetables or adjust the spice levels to suit your palate.

It’s a balanced meal that combines lean protein and nutrient-dense veggies, making it a nutritious choice for any day of the week.

Finally, it’s an excellent option for meal prep, as the flavors deepen over time, making leftovers even better. Serve it over rice, with naan, or try it alongside one of our other delicious recipes like Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fusion twist.

Ingredients

Equipment

• Large sauté pan or skillet with lid
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater (for ginger)
• Can opener (for coconut milk)
• Serving bowls

Instructions

1. Prepare the ingredients: Start by washing and chopping all your vegetables. Cut the chicken thighs into bite-sized pieces for even cooking.
2. Heat the oil: Place your large skillet over medium heat and add the olive oil. When hot, add the chopped onions and sauté until translucent, about 3-4 minutes.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Toast the spices: Sprinkle in the curry powder, turmeric, and cumin. Stir continuously for about 30 seconds to toast the spices and release their aroma.
5. Cook the chicken: Add the chicken pieces to the pan, tossing to coat them evenly with the spices. Cook for 5-7 minutes until the chicken is browned on all sides but not fully cooked through.
6. Add tomato paste and liquids: Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well, scraping up any browned bits from the bottom of the pan.
7. Simmer and add vegetables: Bring the mixture to a gentle simmer. Add the sliced carrots, bell peppers, and green beans. Cover the pan with a lid and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender but still vibrant.
8. Season and finish: Taste the curry and adjust salt and pepper as needed. Stir in fresh lime juice if using, to brighten the flavors.
9. Garnish and serve: Remove from heat and sprinkle chopped cilantro over the curry. Serve hot with steamed rice or naan bread.

Tips & Variations

“For an even richer flavor, marinate the chicken in yogurt and curry powder for 30 minutes before cooking.”

Don’t hesitate to customize this recipe based on what you have available. You can swap green beans for peas, add potatoes for extra heartiness, or include spinach at the end for a boost of greens.

If you prefer a creamier curry, add a tablespoon of butter or ghee towards the end of cooking. For a spicier kick, add fresh chopped chili or a pinch of cayenne pepper along with the spices.

For a completely plant-based version, substitute the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. You might also enjoy pairing this with our Vegan Slow Cooker Recipe for Easy, Delicious Meals for wholesome plant-powered inspiration.

Nutrition Facts

Serving Suggestions

This curried chicken and vegetables dish pairs beautifully with fluffy basmati rice or warm naan bread to soak up the delicious sauce. For a lighter option, serve it alongside cauliflower rice or quinoa.

Looking to round out your meal? Consider a simple cucumber raita or a fresh green salad to add contrast and crunch.

If you love exploring new recipes, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for another Indian-inspired twist.

Conclusion

This curried chicken and vegetables recipe is a flavorful, nourishing meal that’s easy enough for weeknight cooking yet special enough to serve guests. The rich, spiced sauce combined with tender chicken and crisp vegetables makes every bite a delight.

Plus, the recipe’s flexibility means you can easily adapt it to seasonal produce or your personal taste preferences.

Whether you’re new to cooking curry or a seasoned pro, this recipe offers a perfect balance of simplicity and depth of flavor. Don’t forget to garnish with fresh cilantro and a squeeze of lime to elevate the dish even further.

For more delicious and wholesome recipes, explore our collection like the Pasta with Shrimp and Vegetables Recipe for Easy Dinner or the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Enjoy your cooking adventure and the wonderful aromas filling your kitchen!

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