Chicken Curry with Vegetables
User Reviews
4.7
69 reviews
Excellent
Chicken Curry with Vegetables
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This easy one-pot chicken curry with vegetables is made with coconut milk, curry powder and lots of fresh veggies. Serve over rice or quinoa for a flavorful weeknight meal. Gluten-free + dairy-free.
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Ingredients
- 2 Tablespoons avocado or olive oil divided
- 1.25 lbs chicken breast or chicken thighs cut into 1” chunks
- 1 cup yellow onion chopped
- 3 garlic cloves minced
- 1 Tablespoon peeled and finely chopped ginger
- 3 large carrots peeled and chopped into thin circles
- 1 red bell pepper thinly sliced
- 1 medium zucchini chopped
- 1 ½ Tablespoons yellow curry powder
- 1 teaspoon paprika
- 1 ¼ teaspoon salt plus more to taste
- 1 .5 oz can coconut milk
- ½ cup vegetable broth or chicken broth
- black pepper to taste
- cilantro for serving
- Cooked basmati rice for serving
Instructions
- Heat 1 Tablespoon of oil in a large skillet or dutch oven over medium heat. Once oil is heated add chicken chunks and cook until chicken is cooked throughout and browned, about 9-11 minutes total. Sprinkle a dash of salt and pepper on chicken while cooking. Once cooked remove chicken and set aside.
- Add 1 Tablespoon of oil to same skillet. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.
- Add red pepper and zucchini and cook for an additional 5 minutes.
- Add curry powder, paprika, salt, coconut milk and vegetable broth, stir and bring mixture to a low boil. Once boiling, reduce heat and simmer for about 10-15 minutes, until veggies are tender.
- Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.
- Season to taste and serve over cooked rice and garnish with fresh cilantro.
Nutrition Information
Show Details
Serving
1/4 curry without rice
Calories
355kcal
(18%)
Carbohydrates
22g
(7%)
Protein
43g
(86%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
108mg
(36%)
Sodium
840mg
(35%)
Potassium
1119mg
(32%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1/4 curry without rice | |
| Calories | 355kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 43g | 86% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 840mg | 35% |
| Potassium | 1119mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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