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Chicken curry with vegetables served with rice.
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4.95 from 17 votes

Chicken Curry with Vegetables

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch/Dinner
Cuisine: Indian
Keyword: chicken curry
Servings: 4

Ingredients

  • 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

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.
    Chicken cooking in a pot.
  • 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.
    Vegetables cooking in a pot.
  • Add red pepper and zucchini and cook for an additional 5 minutes.
    More vegetables added to pot.
  • 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.
    Vegetable curry cooking in a pot.
  • Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.
    Cooked chicken added to vegetable curry in a pot.
  • Season to taste and serve over cooked rice and garnish with fresh cilantro.

Nutrition

Serving: 1/4 curry without rice | Calories: 355kcal | Carbohydrates: 22g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 840mg | Potassium: 1119mg | Fiber: 5g | Sugar: 11g