Description
A hearty and flavorful vegetables and chicken curry made with tender chicken, mixed vegetables, and a rich, aromatic spiced sauce—perfect for a comforting meal.
Ingredients
- 2 chicken breasts, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (400ml) coconut milk
- 1/2 cup chicken broth
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup peas
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, turmeric, and paprika, stirring to release flavors.
- Add chicken pieces and cook until lightly browned.
- Pour in coconut milk and chicken broth, stirring well.
- Add potatoes and carrots, bring to a simmer, and cook for 10 minutes.
- Add bell peppers and peas, then continue cooking for another 10 minutes until vegetables are tender and chicken is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes
- Adjust spice level by adding chili powder or fresh chilies.
- Use any vegetables you have on hand.
- Serve with rice or naan bread.
- Simmer longer for deeper flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian