Chicken and Veg Indian Curry Recipe Made Easy and Delicious

Indian cuisine is renowned for its vibrant flavors, aromatic spices, and hearty dishes that bring people together. Among its many treasures, a classic chicken and vegetable curry stands out as a comforting, wholesome meal that is both nutritious and bursting with taste.

Whether you’re new to Indian cooking or a seasoned home chef, this recipe will guide you through creating a rich, creamy curry that perfectly balances the tender chicken with fresh, colorful vegetables.

The blend of spices adds warmth and depth, making it a perfect dish to enjoy on a cozy night or to impress guests with authentic Indian flavors.

This curry is incredibly versatile – you can adapt the vegetables based on what’s in season or what you have on hand. Paired with fluffy basmati rice or warm naan bread, it becomes a fulfilling, satisfying meal that everyone will love.

Plus, it’s a great way to sneak in extra veggies for a nutritious boost!

Why You’ll Love This Recipe

This chicken and veg Indian curry recipe is a true crowd-pleaser for several reasons. It combines tender chunks of chicken with a medley of fresh vegetables simmered in a luscious, spiced tomato and coconut milk sauce that’s both creamy and fragrant.

The recipe is straightforward, requiring minimal prep and common pantry spices, making it accessible even if you’re new to Indian cooking. It also offers flexibility – you can easily swap vegetables or adjust the spice level to suit your taste.

Beyond flavor, this curry is a balanced meal packed with protein, fiber, and vitamins. It’s perfect for a nutritious weeknight dinner or batch cooking for meal prep.

Plus, it pairs beautifully with a variety of sides, from rice to flatbreads.

Ingredients

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 medium tomatoes, chopped
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and halved
• 1 medium carrot, sliced
• 1 medium potato, diced
• 1/2 cup peas (fresh or frozen)
• 200ml coconut milk
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• 1 cup water or chicken broth

Equipment

• Large heavy-bottomed skillet or saucepan
• Sharp knife and chopping board
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater for ginger
• Small bowl for mixing spices
• Lid for the pan

Instructions

1. Prepare the ingredients: Wash and chop all vegetables. Cut chicken into bite-sized pieces and set aside.
2. Heat oil: In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Sauté onions: Add the chopped onions and cook until golden brown, stirring frequently. This caramelization adds depth to the curry.
4. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
5. Spice it up: Add turmeric, coriander, chili powder, and garam masala. Stir well to coat the onion mixture and toast the spices for about 1 minute.
6. Add tomatoes: Toss in the chopped tomatoes and cook until they break down and form a thick, saucy base, about 5-7 minutes.
7. Cook chicken: Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook until the chicken starts to brown and is mostly cooked through, about 7-8 minutes.
8. Add vegetables: Stir in cauliflower, green beans, carrot, potato, and peas. Mix everything well.
9. Add liquid: Pour in the coconut milk and water or chicken broth. Stir to combine, then bring to a gentle boil.
10. Simmer: Reduce heat to low, cover with a lid, and let the curry simmer for 20-25 minutes or until the vegetables are tender and the chicken is fully cooked.
11. Adjust seasoning: Taste and add salt as needed. If you want it spicier, add a pinch more chili powder.
12. Garnish and serve: Sprinkle fresh coriander leaves on top before serving.

Tips & Variations

“For an even richer curry, try adding a dollop of yogurt or cashew cream just before finishing the dish.”

Feel free to customize this curry with any vegetables you love or have on hand, such as bell peppers, zucchini, or spinach. To make it a one-pot meal, add chickpeas or lentils for extra protein and fiber.

If you prefer a thicker curry, reduce the amount of water or simmer uncovered for the last 5-10 minutes. For a milder version, reduce the chili powder or omit it altogether.

For a touch of sweetness, add a teaspoon of honey or a splash of mango chutney.

Nutrition Facts

Serving Suggestions

This curry pairs beautifully with steamed basmati rice or warm naan bread to soak up the delicious sauce. For a lighter option, serve with cauliflower rice or whole wheat roti.

Side dishes like cucumber raita or a simple salad with lemon and fresh herbs complement the spices in the curry wonderfully.

Looking for more Indian-inspired recipes? Try our Chicken Recipe With Mayonnaise And Chutney for a different twist on chicken dishes, or explore the Pcos Chicken Recipes for health-conscious options.

Conclusion

This chicken and vegetable Indian curry is a fantastic addition to your recipe repertoire, offering a delicious way to enjoy wholesome ingredients with traditional Indian spices. The combination of tender chicken and a colorful mix of vegetables makes for a satisfying, nourishing meal that’s both comforting and flavorful.

Whether you’re cooking for your family or entertaining friends, this recipe is sure to impress with its rich taste and vibrant aroma. Plus, it’s flexible enough to adapt to your preferences and available ingredients, making it a go-to dish for busy weeknights or special occasions.

Give it a try and experience the magic of Indian home cooking!

For more inspiration, don’t miss our Thelma Sanders Squash Recipe or indulge your sweet tooth with the Peanut Butter Gelato Recipe.

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