Chicken Curry with Vegetables

Experience the perfect balance of warmth, spice, and wholesome ingredients with this Chicken Curry with Vegetables recipe. Tender, marinated chicken thighs are infused with aromatic spices like coriander, cumin, and curry powder, creating a rich and flavorful base. Simmered in creamy coconut milk and savory chicken stock, this hearty curry is loaded with vibrant vegetables including potatoes, carrots, bell peppers, and green peas, delivering a nourishing and satisfying meal. With just 20 minutes of prep time, this one-pot dinner is easy to whip up and perfect for pairing with steamed rice or soft naan bread. Garnished with fresh cilantro, this dish will transport your taste buds straight to a culinary paradise. Ideal for weeknight dinners or meal prep, this recipe is a must-try for curry lovers!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 400 milliliters coconut milk
• 250 milliliters chicken stock
• 1 large, diced potato
• 2 sliced carrot
• 1 large, chopped bell pepper
• 100 grams green peas
• 0.5 bunch, chopped fresh cilantro

Directions

Step 1

1. Clean and cut the chicken thighs into bite-sized pieces. Season with salt, black pepper, and turmeric powder. Set aside to marinate for about 10 minutes.

Step 2

2. In a large pot or deep skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

Step 3

3. Add the minced garlic and grated ginger to the pot. Stir and cook for another 2 minutes until fragrant.

Step 4

4. Mix in the coriander powder, cumin powder, and curry powder. Stir well to coat the onions and cook for an additional minute to enhance the spices' flavor.

Step 5

5. Add the marinated chicken pieces and cook until they are browned on all sides, about 5-7 minutes.

Step 6

6. Stir in the tomato paste, ensuring it is evenly distributed with the chicken and spices.

Step 7

7. Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer.

Step 8

8. Add the diced potato and sliced carrots to the pot. Cover and let simmer for about 15 minutes or until the vegetables start to become tender.

Step 9

9. Incorporate the chopped bell pepper and green peas. Continue cooking for another 5-10 minutes until all the vegetables are cooked through and the curry has thickened to your desired consistency.

Step 10

10. Taste and adjust seasoning with additional salt or pepper if needed.

Step 11

11. Garnish with freshly chopped cilantro before serving. Enjoy your chicken curry with steamed rice or warm naan.

Nutrition Facts

Serving size	(2075.2g)

Amount per serving	% Daily Value*
Calories	1931.2

Total Fat 94.5g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 20.9g
Cholesterol 457.3mg	0%
Sodium 7487.7mg	0%
Total Carbohydrate 157.3g	0%
Dietary Fiber 20.4g	0%
Total Sugars 58.0g
Protein 128.4g	0%

Vitamin D 0IU	0%
Calcium 303.6mg	0%
Iron 23.4mg	0%
Potassium 4062.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 25.8%

Carbs: 31.6%