Rezika's Chicken Vegetable Curry

Dive into the vibrant and comforting flavors of Rezika’s Chicken Vegetable Curry, a hearty one-pot meal bursting with aromatic spices and wholesome ingredients. Tender chunks of boneless chicken thighs are perfectly seasoned and simmered alongside fresh vegetables like potatoes, carrots, green beans, and tomatoes in a rich, creamy coconut milk sauce. This satisfying curry is infused with warm notes of turmeric, cumin, coriander, and a subtle kick of cayenne, creating a harmonious balance of heat and sweetness. Finished with a refreshing touch of lime juice and fresh cilantro, it's an irresistible dish that’s perfect for cozy family dinners or meal prep. Ready in under an hour and ideal to serve with steamed rice or flatbread, Rezika’s Chicken Vegetable Curry is a must-try recipe for lovers of homemade Indian-inspired comfort food.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 large (finely chopped) onion
• 4 minced garlic cloves
• 1 tablespoon (grated) ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 400 ml coconut milk
• 200 ml water
• 2 medium (cut into cubes) potatoes
• 2 medium (sliced) carrots
• 150 grams (trimmed) green beans
• 2 medium (diced) tomatoes
• 2 tablespoons (chopped) fresh cilantro
• 1 juiced lime

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Set aside.

Step 2

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 3

Add the chopped onion and sauté until softened and golden, about 5-7 minutes.

Step 4

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Step 5

Add the curry powder, ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to toast the spices for 1 minute.

Step 6

Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned, about 5 minutes.

Step 7

Pour in the coconut milk and water, and bring the mixture to a gentle simmer.

Step 8

Add the cubed potatoes and sliced carrots to the pot. Cover and cook for 15 minutes, stirring occasionally.

Step 9

Stir in the green beans and diced tomatoes, and continue to cook for an additional 10-12 minutes until the vegetables are tender and the chicken is cooked through.

Step 10

Season the curry with the remaining 1/2 teaspoon salt (or adjust to taste).

Step 11

Remove the pot from heat and stir in the chopped fresh cilantro and lime juice.

Step 12

Serve the chicken vegetable curry hot with steamed rice or flatbread, and enjoy!

Nutrition Facts

Serving size	(2359.6g)

Amount per serving	% Daily Value*
Calories	1877.9

Total Fat 80.6g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 17.3g
Cholesterol 433.3mg	0%
Sodium 7194.5mg	0%
Total Carbohydrate 188.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 61.2g
Protein 121.3g	0%

Vitamin D 0IU	0%
Calcium 417.2mg	0%
Iron 25.2mg	0%
Potassium 5458.1mg	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: 36.9%

Protein: 24.7%

Carbs: 38.4%