Simple Chicken and Vegetable Curry Recipe
I love curry but have never been satisfied with the curry dishes that I’d make at home. None of them tasted quite right. Turns out, it was the curry blends that I have been using. I thought I was destined for sub-par curry until I got my sister’s curry blend recipe. Now, I feel like I make curry dishes at home that taste like my favorite local Nepalese, Indian, and Tibetan restaurant, Yak and Yeti.
You can use whatever curry blend you want in this dish. That’s the awesome thing about curries — you can make them to whatever suits your taste buds! The addition of coconut milk soothes some of the heat and gives a richness and depth to the sauce. This makes a BIG batch of curry, so you could halve the recipe if you’d like. I make big batches and stick them in the freezer for easy meals. Also, depending on what’s in season, you could switch out any of the vegetables to fit what you have available.
Simple Chicken Vegetable Curry
- 1 sweet onion, chopped coarsely
- 1 zucchini, chopped into bite size pieces
- 1 yellow squash, chopped into bite size pieces
- 2 poblano peppers, chopped into bite size pieces
- 2 cloves garlic, minced
- 4 carrots, chopped into bite size pieces
- 4 Yukon Gold potatoes, cubed
- 1 pound chicken, cut of your choice (ground, breast, dark meat, shredded)
- 24 ounces strained tomatoes or tomato sauce
- 1 can full-fat coconut milk (or use homemade)
- 2 tbsp. curry powder (see my curry powder blend recipe)
- 3/4 tsp. salt
- 1 cup chopped cilantro
- 1 cup chopped parsley
- Pinch of red pepper flakes (optional, depending on how spicy you like your curry)
- Rice or quinoa for serving (optional)
- lots of coconut oil for cooking
1. Wash and chop all of your veggies and set aside.
2. In a large frying pan, heat a couple tablespoons of coconut oil and brown the chicken over medium-high heat.
3. Once the chicken is browned, add the peppers, carrots, onion, and garlic to the pan. Saute until browned. You might need to add some more coconut oil.
4. Next, add the zucchini, squash, and potatoes to the pan and stir around until mixed in with the chicken and browned veggies. Add more coconut oil if anything starts to stick.
5. Reduce the heat to medium low and add the strained tomatoes, coconut milk, curry powder, and salt and stir to combine.
6. Cover with a lid and bring curry to a gentle simmer. Reduce heat to low.
7. Let curry simmer until all of the veggies are done, approx. 20-30 minutes.
8. Remove from heat and taste for salt. Add more if needed. Serve alone, or over your choice of rice or quinoa. The curry freezes wonderfully!
This recipe has been edited from a previous version published at Delicious Obsessions.
Jessica Espinoza is the founder and publisher of Delicious Obsessions, a real food blog focused on cooking, baking, nutrition, and natural living. Jessica is passionate about food and she was drawn to the kitchen at an early age. She began helping her mother cook and bake around the age of three. She has been in the kitchen ever since, even working as the lead chef in a restaurant in her hometown. Jessica’s main goal is to provide real food recipes that are simple yet delicious, as well as show that eating healthy doesn’t have to be complicated or expensive. She has a strong desire to show people how making even small changes in their diet and food selections can make a huge difference in their lives. She is a founding member and contributor of the Nourished Living Network. You can find Jessica on Facebook, Twitter, Google+, and Pinterest.