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Chicken Vegetable Curry Recipe Easy

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Thai Chicken Curry with Coconut Milk Jessica Gavin
Thai Chicken Curry with Coconut Milk Jessica Gavin from www.jessicagavin.com

Description

This chicken vegetable curry recipe is a delicious and easy-to-make dish that is perfect for dinner. It is packed with flavor and nutrients from the vegetables and spices, while the chicken adds protein to the mix. The curry sauce is creamy and aromatic, making it a satisfying meal that can be served with rice or naan bread.

Prep Time

The prep time for this dish is approximately 20 minutes. This includes chopping the vegetables and preparing the ingredients.

Cook Time

The cook time for this dish is approximately 30 minutes. This includes cooking the chicken, vegetables, and making the curry sauce.

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. Add the onion and garlic to the skillet and cook until softened, about 2-3 minutes.
  5. Add the red bell pepper, zucchini, and green beans to the skillet and cook for 5-7 minutes, until the vegetables are tender.
  6. Add the curry powder, cumin, coriander, turmeric, paprika, and chili powder to the skillet and stir to combine.
  7. Add the can of coconut milk to the skillet and stir to combine.
  8. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
  9. Return the chicken to the skillet and stir to combine.
  10. Season with salt and pepper to taste.
  11. Serve hot with rice or naan bread.

Notes

  • You can use any vegetables you like in this recipe. Try adding carrots, potatoes, or eggplant for a different flavor.
  • If you like your curry spicier, add more chili powder or red pepper flakes.
  • If you prefer a thicker sauce, you can add a tablespoon of cornstarch or flour to the mixture.

Nutrition Info

Calories: 365
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 54mg
Sodium: 146mg
Total Carbohydrate: 17g
Dietary Fiber: 4g
Sugars: 6g
Protein: 26g

Recipes FAQ

What can I substitute for chicken in this recipe?

You can substitute tofu, shrimp, or chickpeas for the chicken in this recipe.

Can I make this recipe in advance?

Yes, you can make this recipe in advance and store it in the refrigerator for up to three days. Reheat it in the microwave or on the stove before serving.

What can I serve with this recipe?

You can serve this recipe with rice, naan bread, or quinoa.

Recipe Tips

  • Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
  • Use a high-quality curry powder for the best flavor.
  • Don't overcook the vegetables. They should be tender but still retain some crunch.
  • If you don't have coconut milk, you can substitute heavy cream or half-and-half.

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