Chicken And Vegetable Curry Recipe

I absolutely love this recipe because it delivers a mouthwatering explosion of flavors with its perfect blend of aromatic spices and creamy coconut milk, turning a simple weeknight dinner into an exotic culinary adventure. Plus, it’s super versatile, allowing me to get creative with whatever veggies I have on hand, and it pairs perfectly with both rice and naan, making it a comforting and satisfying meal no matter the occasion.

Crafting meals that are both delicious and nutrient-dense is one of my passions, and my Chicken and Vegetable Curry is a prime example of that. With coconut milk and a cornucopia of colors and flavors from the vegetables, this dish is all about contrasts.

It’s a protein-packed powerhouse, thanks to the chicken breasts, but it also brings the incredible health benefits of turmeric and ginger right to your taste buds. Both of those spices are known for their anti-inflammatory and antioxidant properties.

Ingredients

Coconut Milk: Texture is creamy, richness is profound.

Satiety is supplied by healthy fats.

Poultry: Protein-rich, promotes muscle growth.

Fat levels vary.

Chicken (breast): Highest protein, lowest fat.

Curry Powder: A fragrant blend, delivers warmth and depth.

Rich in anti-inflammatory spices.

Ginger: Fragrant, delivers a peppery jolt.

Renowned for gut health.

Garlic.

Pungent and flavorful, it boosts immune health with its antimicrobial properties.

Turmeric: A spice with an earthy flavor that improves color.

It contains curcumin, a strong antioxidant, and is an ingredient known to have anti-inflammatory properties.

Cumin: Nutty fragrance, supplies earthy depth.

Aids in digestion; may help in weight reduction.

Carrots are high in fiber and beta-carotene; they are sweet and crunchy.

They are good for your eyes.

Sweet, vibrant, and rich in vitamins, the bell pepper adds a fresh, crisp texture to dishes.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 chicken breasts, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 carrots, sliced
• 1 bell pepper, sliced (any color)
• 1 zucchini, sliced
• 1 cup peas (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. In a large pan over medium heat, warm the vegetable oil. When the oil is hot, add the chopped onion and sauté it until soft and translucent, which should take about 5 minutes.

2. Add the minced garlic and grated ginger to the pan, stirring for another minute until they are fragrant.

3. Mix in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Let them cook for 1-2 minutes, making sure the spices are very fragrant before moving on to the next step.

4. Place the chicken pieces in the pan and stir to coat them with the spices. Cook the chicken until it is brown on all sides, about 5 to 7 minutes.

5. Add the coconut milk and chicken stock. Stir to combine. Increase the heat and bring the to a gentle simmer.

6. Add the sliced carrots, bell pepper, and zucchini to the pan. Cover and simmer for about 15 minutes, or until the vegetables are tender.

7. Add the peas and cook them for another 5 minutes.

8. Sample the curry and add salt and pepper until you achieve the desired seasoning.

9. When everything is fully cooked and all flavors have come together, take the curry off the heat.

10. Serve the hot curry of chicken and vegetables, garnished with fresh cilantro, next to the cooked rice or naan bread.

Equipment Needed

1. Large pan or skillet
2. Wooden spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Grater
7. Can opener
8. Stirring utensil
9. Pot or rice cooker (for cooking rice, if serving)
10. Serving spoon
11. Ladle (optional, for serving)

FAQ

• Q: Can I use chicken thighs instead of chicken breasts?Q: Can chicken thighs be used instead of chicken breasts in this recipe? A: Yes, you can. “The thighs are a juicier cut of meat and will hold up in a recipe like this.”
• Q: Is there an alternative to coconut milk?A: Heavy cream or yogurt can take the place of coconut milk, but doing so risks changing the final flavor of your dish. If you want to stick with the lighter side, a mix of milk and a teaspoon of coconut extract should do the trick.
• Q: Can I make this curry spicier?A: To up the heat, add more cayenne or chop a fresh chili pepper to toss in the pan with your sautéed onions.
• Q: How can I make this recipe vegetarian?The chickpeas or tofu can replace the chicken in a vegetarian version. Use vegetable broth instead of chicken broth.
• Q: How long can I store leftovers?A: You can store leftovers in the refrigerator for up to 3 days or in the freezer for up to 2 months. Use an airtight container for best results. Reheat leftovers before serving.

  B: You can store leftovers in the refrigerator for up to 3 days or in the freezer for up to 2 months. Use an airtight container for best results. Reheat leftovers before serving.

• Q: What other vegetables can I add?A: You can add vegetables such as spinach, green beans, or cauliflower. Adjust the cooking time to ensure all the vegetables are tender.

Substitutions and Variations

1 large onion, finely chopped—2-3 shallots, finely chopped, can be substituted.
Two chicken breasts may be replaced by one pound of tofu for a vegetarian option.
1 can (14 oz) coconut milk – may be substituted with 1 1/2 cups of heavy cream or cashew cream for a different texture
1 bell pepper, sliced – may be substituted with 1 cup of broccoli florets or green beans
Rice or naan that has been cooked for serving—can be substituted with quinoa or cauliflower rice for a low-carb alternative.

Pro Tips

1. Bloom the Spices Before adding the chicken, ensure that the spices are fully bloomed by cooking them until they release their aroma. This step enhances the flavor of the curry significantly.

2. Marinate the Chicken For additional flavor, marinate the chicken pieces in a little bit of salt, pepper, and a teaspoon of the spice mixture for at least 30 minutes before cooking.

3. Layer the Coconut Milk Use full-fat coconut milk for a richer curry. Shake the can before opening to mix the cream and the liquid for a uniform consistency.

4. Vegetable Timing Add the vegetables at different times based on their cooking requirements. Carrots take longer to cook, so add them first, followed by bell peppers, and finally zucchini to prevent them from overcooking.

5. Herb Infusion Add a handful of fresh cilantro stems (keep the leaves for garnish) to the curry while it simmers to infuse additional flavor. Remove the stems before serving.