Nothing quite beats the comforting aroma of a homemade curry chicken with vegetables simmering on the stove. This classic dish is a perfect blend of tender chicken pieces, vibrant vegetables, and rich, flavorful curry spices that come together to create a satisfying meal.
Whether you’re cooking for your family or hosting friends, this recipe offers a wonderful balance of protein and veggies, making it both hearty and nutritious. Plus, its one-pot nature means easy cleanup and more time to enjoy your delicious creation!
This recipe is incredibly versatile and ideal for weeknight dinners or lazy weekends when you want something warm and nourishing without spending hours in the kitchen. If you love dishes with a bit of spice and a whole lot of flavor, this curry chicken with vegetables will quickly become a staple in your recipe collection.
Why You’ll Love This Recipe
Curry chicken with vegetables is a timeless dish that brings together bold spices and wholesome ingredients in a way that’s both comforting and exciting. Here’s why this recipe stands out:
- Quick and easy: Ready in under an hour, this recipe is perfect for busy days.
- Nutritious: Packed with protein from chicken and vitamins from mixed vegetables.
- Customizable: Easily adapt the vegetables and spice levels to your taste.
- One-pot meal: Minimal cleanup, maximizing convenience.
- Flavorful: A delicious blend of curry powder, garlic, ginger, and coconut milk.
Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding. And if you’re interested in exploring other flavorful dishes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try the Pasta with Shrimp and Vegetables Recipe for Easy Dinner for a seafood twist.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs (680 g) | Cut into bite-sized pieces |
| Carrot | 2 medium | Sliced diagonally |
| Bell peppers | 2 (1 red, 1 yellow) | Deseeded and sliced |
| Green beans | 1 cup (150 g) | Trimmed and halved |
| Onion | 1 large | Finely chopped |
| Garlic cloves | 3 | Minced |
| Fresh ginger | 1 tbsp | Grated |
| Curry powder | 2 tbsp | Use your favorite blend |
| Turmeric powder | 1 tsp | Optional, for color and flavor |
| Coconut milk | 1 can (14 oz/400 ml) | Full fat for creaminess |
| Chicken broth | 1 cup (240 ml) | Low sodium preferred |
| Olive oil or vegetable oil | 2 tbsp | For sautéing |
| Salt | To taste | |
| Black pepper | To taste | |
| Fresh cilantro | For garnish | Chopped |
| Red chili flakes | Optional, 1/2 tsp | For extra heat |
Equipment
- Large skillet or sauté pan with lid
- Cutting board
- Sharp chef’s knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Grater (for ginger)
- Can opener
- Serving bowl or plate
Instructions
- Prepare the ingredients. Chop the chicken into bite-sized pieces and slice all the vegetables as described above. Mince the garlic and grate the ginger.
- Heat the oil. In a large skillet over medium heat, add 2 tablespoons of olive or vegetable oil. Once hot, add the chopped onions, sautéing until translucent and fragrant, about 3-4 minutes.
- Add garlic and ginger. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, being careful not to burn the garlic.
- Cook the chicken. Add the chicken pieces to the pan and season with salt and black pepper. Cook until the chicken is browned on all sides but not fully cooked through, about 5-6 minutes.
- Add spices. Sprinkle the curry powder, turmeric, and red chili flakes (if using) over the chicken and vegetables. Stir well to coat everything evenly with the spices. Cook for 2 minutes to release the flavors.
- Add vegetables. Toss in the carrots, bell peppers, and green beans. Stir to combine and cook for about 3 minutes to start softening the vegetables.
- Pour liquids. Add the coconut milk and chicken broth to the pan. Stir to combine all ingredients, scraping any browned bits off the bottom of the skillet.
- Simmer. Reduce the heat to low, cover the skillet with a lid, and let the curry simmer gently for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check seasoning and texture. Taste the curry and adjust salt or spice levels as needed. The chicken should be fully cooked, and vegetables tender but still vibrant.
- Garnish and serve. Remove from heat and sprinkle chopped fresh cilantro on top. Serve hot over steamed rice, warm flatbread, or alongside your favorite side dishes.
Tips & Variations
Tip: For a deeper flavor, marinate the chicken in a tablespoon of curry powder and a pinch of salt for 30 minutes before cooking.
Variation: Substitute chicken thighs with boneless chicken breasts or tofu for a vegetarian option. For an extra creamy curry, add a tablespoon of yogurt or cream at the end.
Vegetable swaps: Feel free to use zucchini, peas, cauliflower, or potatoes depending on what you have on hand.
For an exciting veggie-packed meal, consider pairing this curry with the Veggie Quesadilla Recipe Indian Style Easy & Delicious or try our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another protein-rich twist on chicken and veggies.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 350 kcal | 18% |
| Protein | 30 g | 60% |
| Fat | 20 g | 31% |
| Saturated Fat | 12 g | 60% |
| Carbohydrates | 12 g | 4% |
| Dietary Fiber | 3 g | 12% |
| Sodium | 450 mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This curry chicken with vegetables is incredibly versatile when it comes to serving. Here are some ideas to elevate your meal:
- Serve over fluffy basmati rice or jasmine rice to soak up every bit of the delicious sauce.
- Pair with warm naan bread or flatbreads for a satisfying, hands-on experience.
- Accompany with a cooling cucumber raita or plain yogurt to balance the spices.
- For a low-carb option, serve alongside cauliflower rice or steamed greens.
Looking for more creative pairings? Check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a homemade bread alternative or explore Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for side dishes inspired by island cuisine.
Conclusion
Our curry chicken with vegetables recipe is a wonderful way to enjoy a wholesome, flavorful meal any day of the week. With its vibrant mix of spices, tender chicken, and fresh vegetables, it offers a perfect balance of nutrition and comfort.
The recipe’s simplicity and flexibility make it ideal for cooks of all skill levels, and its one-pot nature means less time cleaning up and more time enjoying your food.
Whether you’re new to cooking curry or a seasoned enthusiast, this dish will quickly become a favorite. Don’t forget to experiment with different vegetables or spice blends to make it uniquely yours.
For other inspiring recipes that blend ease with taste, be sure to explore our collection including the Vegan Halloween Dessert Recipes That Will Wow Your Guests and the Vegan Soul Food Recipe Book: Delicious Plant-Based Meal.
đź“– Recipe Card: Curry Chicken with Vegetables
Description: A flavorful curry chicken dish loaded with fresh vegetables. Perfect for a hearty and healthy meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 cup coconut milk
- 1 cup chicken broth
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder and cook for 1 minute.
- Add chicken pieces and brown on all sides.
- Pour in coconut milk and chicken broth; bring to a simmer.
- Add carrots, bell pepper, and green beans.
- Cover and cook for 20 minutes until chicken is cooked through and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with rice or naan.
Nutrition: Calories: 350 kcal | Protein: 30 g | Fat: 20 g | Carbs: 15 g
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