Chicken Curry with Vegetables
User Reviews
4.7
Chicken Curry with Vegetables
Description
The recipe starts by browning chicken pieces in avocado or olive oil seasoned lightly with salt and pepper. Then vegetables such as onions, garlic, ginger, and carrots are sautéed until softened and fragrant, followed by adding red bell pepper and zucchini for additional texture. Curry powder and paprika spice the dish while coconut milk and vegetable or chicken broth create a rich, creamy sauce that simmers to tenderize the vegetables.
Once the sauce is reduced and the vegetables are tender, the cooked chicken is returned to the pan to warm through. The combination of spices with coconut milk results in a slightly thick, flavorful curry sauce with a balance of sweet and savory notes. The texture blends tender chicken with softened vegetables in a saucy base.
This curry is versatile and filling, typically served over cooked basmati rice to absorb the flavorful sauce. Garnishing with fresh cilantro adds brightness and a fresh herbal note that contrasts with the spiced curry.
Ingredients
- 2 Tablespoons avocado oil divided, or olive oil
- 1.25 lbs chicken breast cut into 1” chunks, or chicken thighs
- 1 cup yellow onion chopped
- 3 garlic minced, cloves
- 1 Tablespoon ginger peeled and finely chopped
- 3 large carrot 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
- basmati rice for serving, cooked
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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