Chicken Curry With Vegetables
Published Dec 21, 2022, Updated Feb 22, 2023
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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.
Get ready to tantalize your taste buds with this delicious Chicken Vegetable Curry recipe! This flavorful and comforting dish is the perfect way to switch up your usual dinner routine and introduce a little international flair to your kitchen. Combining the warmth of Indian spices with fresh vegetables and juicy chicken, this curry is sure to be a hit with the whole family!
Why You’ll Love This Recipe
- One-pot dish aka less dishes to clean!
- Easy to make and totally customizable.
- Jam-packed with loads of veggies!
- Gluten-free + dairy-free.
- Perfect for meal prep.
- oil – for cooking your chicken and sautéing your veggies. I prefer to use olive oil or avocado oil, but any neutral oil will work well.
- chicken – the perfect protein for curry! I recommend buying boneless, skinless chicken breasts or chicken thighs and cutting them into chunks.
- yellow onion, garlic and ginger – key ingredients that add a ton of flavor to this curry.
- veggies – I went with carrots, red bell pepper and zucchini as they all work well in curry dishes, but feel free to use your favorite veggies or whatever you have on hand.
- yellow curry powder – the star of the show here! Yellow curry powder is the mildest of the curries because there is less chili and more turmeric.
- paprika – adds a mild, sweet flavor to this curry. Feel free to use smoked paprika if you want more of a smokey flavor.
- salt – to bring all the flavors together.
- coconut milk – a key ingredient for this recipe as it adds a rich, creamy texture and a hint of sweetness to the dish. I prefer to use full-fat coconut milk, but feel free to use lite coconut milk if you prefer.
- broth – vegetable broth, chicken broth or bone broth are all great options! This helps to thin our the sauce and balance out the flavors. If you prefer a thicker curry, feel free to skip the broth and if you prefer a thinner one you can always add more broth!
- cilantro – used as a fresh garnish for serving.
How to Make
Cook chicken: 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 the chicken while cooking. Once cooked remove chicken and set aside.
Sauté veggies: Heat 1 Tablespoon of oil over medium heat in the same skillet. Add onion, garlic, ginger and carrots and sauté for about 5-7 minutes or until fragrant and carrots soften slightly. Then, add red pepper and zucchini and cook for an additional 5 minutes.
Simmer: 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.
Combine: Add chicken back to pan, stir and let simmer for 2-3 additional minutes until chicken is warmed.
Serve: Season to taste and serve over cooked rice and garnish with fresh cilantro if desired.
Customize Your Curry
- Veggies: Feel free to swap out the veggies for whatever you have on hand! Mushrooms, broccoli, cauliflower or spinach are all excellent options for this recipe.
- Spices: Want to add more spices? Go for it! Some additional spices that would be good in curry are cumin, coriander, turmeric, cinnamon, cayenne pepper or garam masala. If you prefer to use curry paste instead of curry powder that should work just fine. I’d start with 2 Tablespoons of red curry paste and add more as desired.
- Protein: Want to swap out the chicken? Go right ahead! Shrimp is always a great option in curry and for a vegan version you could swap out the chicken for tofu or tempeh. Or you can skip the protein altogether and add more vegetables for a veggie-packed dish.
How to Serve Chicken Curry
- With naan: There’s really nothing better than a warm piece of garlic naan to go with this chicken curry. Naan + curry = pure perfection!
- Over grains: Serve this curry over basmati rice, jasmine rice, brown rice, quinoa or cauliflower rice for a full meal.
- Side salad: Fresh leafy greens on the side is always a great idea. Try this garlicky kale salad or massaged kale salad for a simple salad.
How to Store Leftovers
This is a great recipe for meal prep! Make a batch over the weekend and you’ll have lunches or dinners ready to go for the week!
Store in the fridge: Let the curry cool completely and store any leftovers in an airtight container in the fridge for 4-5 days.
Store in the freezer: To freeze, place the cooled curry in a freezer-safe container or bag, seal and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
To reheat: You can reheat this curry in the microwave or over the stovetop. Feel free to add more liquid when reheating, if desired as the veggies might soak up some of the liquid as it sits.
More Curry Recipes
- Eggplant Curry
- Coconut Curry SunButter Noodle Bowl
- Tofu Pumpkin Curry
- Summer Vegetable Curry
- Thai Green Curry with Shrimp
- 5-Ingredient Sweet Potato Curry
- Coconut Curry Mussels with Zucchini Noodles
Popular Chicken Recipes
- Apple Cider Vinegar Chicken
- Sheet Pan Chicken Fajitas
- Chicken Burrito Bowl
- Chicken Protein Bowl
- Slow Cooker Butter Chicken
- Lemon Garlic Chicken Sheet Pan Meal
- Healthy Orange Chicken
Be sure to check out more chicken recipes as well as the full collection of dinner recipes on EBF!
Chicken Curry with Vegetables
- 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 13.5 oz can coconut milk
- ½ cup vegetable broth or chicken broth
- Black pepper, to taste
- Cilantro, for serving
- Cooked basmati rice, for serving
- 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 is automatically calculated, so should only be used as an approximation.
I rarely comment on recipes but wow this was packed full of flavors and so delicious! I added some yellow patty pans and baby squash along with the baby marrows.
Yay!! I am so glad that you are loving this recipe, Aneen! Thank you so much for sharing your review & star rating, I really appreciate it!
Delicious! Thank you 😊
Yay! I am so glad this recipe turned out great for you, Joanne. Thank you so much for your review + star rating, I really appreciate it!
THe reason this does not get a 5-star rating is because the prep time of 15 min is grossly mis-stated. By the time you chop, open, mix, and boil, it is well over an hour!!
Thank you for your feedback – Sue. I hope you enjoyed this recipe!