Curried Chicken and Vegetables

Transform your dinner routine with this vibrant and flavor-packed Curried Chicken and Vegetables recipe! Tender chicken thighs are simmered in a rich, creamy sauce infused with coconut milk, curry powder, and a hint of turmeric, delivering a fragrant and satisfying meal. The medley of colorful vegetables—carrots, potatoes, bell peppers, and zucchini—adds layers of texture and nutrition, while fresh spinach provides the perfect finishing touch. Ready in under an hour, this dish is ideal for busy weeknights yet impressive enough for guests. Serve it with fluffy rice or warm naan, a sprinkle of fresh cilantro, and zesty lime wedges for a comforting, wholesome meal that’ll transport your taste buds to exotic lands. Perfect for fans of hearty, one-pot meals!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 units garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons cayenne pepper (optional)
• 400 milliliters coconut milk
• 250 milliliters chicken broth
• 2 medium carrot, sliced
• 1 medium red bell pepper, cut into strips
• 1 medium zucchini, diced
• 1 medium potato, diced
• 2 cups spinach, fresh
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 pieces lime wedges (for serving)
• 4 servings rice or naan (for serving)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.

Step 4

Add the curry powder, ground turmeric, and cayenne pepper (if using) to the skillet. Toast the spices for about 1 minute, stirring constantly.

Step 5

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Return the seared chicken thighs to the skillet and add the sliced carrot, potato, red bell pepper, and zucchini. Stir to ensure the vegetables are evenly distributed.

Step 7

Cover the skillet and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in the fresh spinach and let it wilt for 1-2 minutes.

Step 9

Taste and adjust seasoning with additional salt, if needed.

Step 10

Garnish with chopped fresh cilantro (if using) and serve hot with lime wedges on the side. Pair with rice or naan for a complete meal.

Nutrition Facts

Serving size	(2784.1g)

Amount per serving	% Daily Value*
Calories	2453.2

Total Fat 89.4g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 625mg	0%
Sodium 8588.5mg	0%
Total Carbohydrate 239.6g	0%
Dietary Fiber 22.9g	0%
Total Sugars 52.8g
Protein 166.6g	0%

Vitamin D 35IU	0%
Calcium 590.7mg	0%
Iron 23.9mg	0%
Potassium 6197.0mg	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: 33.1%

Protein: 27.4%

Carbs: 39.5%