How To Make Chicken & Vegetable Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
- 1 cup coconut milk
- 1 cup chicken broth
- 2 cups mixed vegetables (such as carrots, bell peppers, and peas)
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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Heat the vegetable oil in a large skillet or pot over medium heat.
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Add the chopped onion and minced garlic, and sauté until the onion is translucent.
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Add the chicken pieces to the skillet, and cook until they are browned on all sides.
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In a small bowl, mix together the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using).
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Sprinkle the spice mixture over the chicken and vegetables in the skillet, and stir to coat evenly.
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Pour in the coconut milk and chicken broth, and stir to combine.
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Bring the mixture to a simmer, then reduce the heat to low and cover. Allow the curry to simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
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Season with salt to taste.
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Serve the chicken and vegetable curry over cooked rice, and garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 30g
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