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Chicken Curry with Vegetables
4.7 from 69 votes

Chicken Curry with Vegetables

Chicken Curry with Vegetables features tender chunks of chicken sautéed then combined with a variety of vegetables including carrots, red bell pepper, zucchini, and onion in a spiced coconut milk sauce. The curry powder and paprika impart warm, earthy flavors, balanced by the creamy coconut milk and broth. This dish offers a hearty, mildly spiced meal served over rice.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 355 kcal
Course: Lunch
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add red pepper and zucchini and cook for an additional 5 minutes.
  4. 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.
  5. Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.
  6. Season to taste and serve over cooked rice and garnish with fresh cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 355

% 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.