Are you craving a mouth-watering meal that'll transport your taste buds straight to the vibrant streets of India, without spending hours in the kitchen? Look no further! This Easy Chicken Curry and Vegetables recipe is about to become your new weeknight superhero - a quick, delicious, and incredibly satisfying dish that proves gourmet cooking can be simple and absolutely irresistible. Get ready to impress your family and friends with a restaurant-quality meal that comes together faster than you can say "curry"!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 2 cups mixed vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 1 lb of cubed chicken breast, 2 cups of mixed vegetables, 1 chopped onion, 2 minced cloves of garlic, 1 tablespoon of curry powder, 1 can of coconut milk, salt and pepper to taste, and 2 tablespoons of olive oil.
- In a large skillet or pot, heat the 2 tablespoons of olive oil over medium heat until shimmering.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
- Add the cubed chicken breast to the skillet, seasoning it with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on all sides.
- Once the chicken is browned, sprinkle the curry powder over the mixture and stir well to coat the chicken and onions evenly with the spices.
- Pour in the can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the 2 cups of mixed vegetables to the skillet. You can use fresh or frozen vegetables, such as bell peppers, carrots, peas, and green beans. Stir to combine.
- Cover the skillet and let the curry simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Once cooked, taste and adjust the seasoning with additional salt and pepper if needed.
- Remove from heat and let the curry sit for a few minutes before serving.
- Serve the Easy Chicken Curry and Vegetables hot over rice or with naan bread for a complete meal.
Tips
- Choose the Right Chicken: Use fresh, boneless chicken breast and cut it into uniform cubes to ensure even cooking.
- Spice it Up: Don't be afraid to adjust the curry powder to your taste. For extra depth, consider adding a pinch of garam masala or turmeric.
- Vegetable Variety: Feel free to customize your mixed vegetables. Frozen vegetable mixes work great, but fresh seasonal vegetables can elevate the dish.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier curry. Shake the can well before opening to blend the cream and liquid.
- Low and Slow: Simmer the curry gently to allow the flavors to meld together and the chicken to become tender.
- Garnish Game: Finish with fresh chopped cilantro or a squeeze of lime for a bright, fresh flavor boost.
- Make Ahead Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 85mg
