Chicken and Vegetable Curry Recipe for Easy Weeknight Meal

There’s something irresistibly comforting about a warm bowl of chicken and vegetable curry. This dish combines tender chunks of chicken with a vibrant mix of fresh vegetables, all simmered in a rich, aromatic curry sauce that’s bursting with flavor.

Whether you’re cooking for a cozy family dinner or meal prepping for the week, this recipe offers a perfect balance of protein and nutrients wrapped in fragrant spices. Best of all, it’s flexible enough to suit your taste preferences and easy enough for even the busiest home cooks to whip up without fuss.

In this post, I’ll guide you through a detailed, step-by-step recipe that highlights the best of traditional curry flavors while keeping it accessible and wholesome. Ready to dive into a dish that’s both hearty and healthy?

Let’s get started!

Why You’ll Love This Recipe

This chicken and vegetable curry is a winner for many reasons. First, it’s incredibly flavorful thanks to a blend of spices like turmeric, cumin, and coriander that create a warm, earthy base.

The vegetables add natural sweetness and texture while boosting the nutritional value. Plus, the chicken provides satisfying protein that keeps you full and energized.

It’s also highly adaptable—you can swap veggies based on what’s in season or what you have in your fridge. The recipe is designed to be straightforward, with simple steps that anyone can follow.

Whether you’re a curry novice or a seasoned pro, this dish is a fantastic addition to your recipe collection.

Ingredients

Equipment

• Large deep skillet or sauté pan
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Grater (for ginger)
• Can opener (for coconut milk)
• Serving bowls

Instructions

1. Prepare the ingredients: Wash and chop all vegetables as described. Cut the chicken breast into bite-sized pieces for even cooking.
2. Heat the oil: Place your large skillet over medium heat and add the vegetable oil. Once hot, add the chopped onion and sauté for 4-5 minutes until soft and translucent.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Toast the spices: Sprinkle in the curry powder, turmeric, and cumin. Stir constantly for about 30 seconds to release their flavors, being careful not to burn them.
5. Cook the chicken: Add the chicken pieces to the pan, stirring well to coat them in the spices. Cook for 5-6 minutes, turning occasionally until the chicken starts to brown.
6. Add vegetables: Toss in the carrots, bell peppers, green beans, and tomatoes. Stir everything together and cook for another 3-4 minutes, allowing the vegetables to begin softening.
7. Pour liquids: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
8. Simmer the curry: Lower the heat and cover the skillet. Let the curry simmer gently for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
9. Season and finish: Taste your curry and add salt and black pepper as needed. If you like a bit of tang, stir in fresh lime juice at this stage.
10. Garnish and serve: Remove from heat and sprinkle chopped cilantro over the top. Serve your chicken and vegetable curry hot with steamed rice or warm naan bread.

Tips & Variations

“For a spicier kick, add 1 finely chopped green chili or a pinch of cayenne pepper when adding your spices.”

Feel free to swap the vegetables according to your preference or what’s in season. Potatoes, peas, zucchini, or cauliflower all work beautifully in this curry.

For a creamier texture, you can add a dollop of yogurt or cream just before serving.

If you prefer dark meat, chicken thighs are a great substitute—they stay juicy and tender. For a vegan twist, try replacing chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

Want to explore more dishes with vibrant flavors? Check out my Veggie Quesadilla Recipe Indian Style Easy & Delicious or try the Vegan Slow Cooker Recipe for Easy, Delicious Meals for effortless plant-based cooking.

Nutrition Facts

Serving Suggestions

This chicken and vegetable curry pairs beautifully with steamed basmati rice, allowing the fragrant sauce to soak into every bite. You can also serve it alongside warm vegan flour tortillas for a fun twist on traditional curry meals.

For a complete meal, add a refreshing cucumber raita or a simple side salad with citrus vinaigrette to balance the rich flavors. Leftovers reheat well and make excellent lunches or easy dinners when paired with quinoa or couscous.

Conclusion

This chicken and vegetable curry recipe is a delicious, nutritious, and comforting meal that fits perfectly into any weeknight dinner rotation. Its balance of spices and fresh ingredients makes it a crowd-pleaser, while its ease of preparation ensures you spend more time enjoying and less time stressing in the kitchen.

Whether you’re new to cooking curry or looking to perfect your technique, this recipe provides a reliable and tasty foundation. Don’t forget to experiment with your favorite vegetables and spices to make it your own.

For more inspiration, explore other flavorful dishes like Vegan Cuban Recipes: Delicious Plant-Based Island Flavor that bring vibrant tastes to your table.

Happy cooking and bon appétit!

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