Looking for a hearty and flavorful meal that’s both satisfying and easy to make? Look no further than this recipe for Chicken and Vegetable Curry! With tender chicken, fresh vegetables, and aromatic spices, this dish is a perfect balance of savory and spicy. The blend of curry powder, turmeric, and cumin infuses the chicken and vegetables with rich flavor and adds depth to the dish. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a new go-to. Follow these simple instructions and end up with a deliciously flavorful and wholesome meal that’s both satisfying and nutritious.
Why Chicken and Vegetable Curry is a healthy and quick recipe?
Chicken and vegetable curry is a healthy and quick recipe that can provide a variety of nutritional benefits. This dish contains lean protein from chicken, which supports muscle growth and recovery. Additionally, vegetables such as onion, garlic, bell pepper, and tomatoes provide fiber, vitamins, and antioxidants, which are crucial for maintaining overall health. The use of spices like turmeric and cumin in the curry can provide potential anti-inflammatory benefits. This recipe is quick and easy to make, taking around 25 minutes from start to finish, making it an excellent option for busy weeknights. Overall, Chicken and vegetable curry is a delicious and healthy way to incorporate essential nutrients into a balanced diet.
Step into kitchen right now!!! Let’s try Chicken and Vegetable Curry togrther!!!
Step 1: Preparation
Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins. Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves. Peel and dice the potatoes. Soak it in water to avoid darkening Prepare coconut milk or alternatively use store bought ready coconut milk.
Step 2: Cook the onion
Heat oil in a pan and add chopped onions. Fry on medium heat for 3-4 mins till yellow (just soft) in color. Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
Step 3: Add Chicken
Add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone. Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned.
Step 4: Add vegetables
Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins. Then cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
Step 5: Add milk and serve
Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft. Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves. Mix well and simmer for 2-3 mins till oil separates.
In conclusion, this recipe for Chicken and Vegetable Curry has been tested and perfected many times, resulting in a deliciously fragrant and flavorful dish that’s sure to satisfy. With simple ingredients and easy-to-follow instructions, it’s a versatile and healthy meal option for any occasion. Give it a try and taste the delicious results for yourself!
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Chicken and Vegetable Curry
- Total Time: 40minutes
Description
Indulge in the aromatic flavors of a heart-healthy chicken and vegetable curry, packed with wholesome ingredients and vibrant spices. This nutritious dish is not only delicious but also nourishing, making it a perfect addition to your balanced diet.
Ingredients
- Chicken, curry cut pieces with bones- 500 gms
- Salt-1 tsp
- Crushed pepper – 1/2 tsp
- Onions, fine chopped- 2 nos.(150 gms)
- Dry red chilli, fine chopped- 2 nos.
- Green chillies, fine chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium (150 gms)
- Potatoes, diced- 2 medium ( 150 gms)
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 3 tbsp
Instructions
Step 1: Preparation
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.
Step 2: Cook the onion
- Heat oil in a pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
Step 3: Add Chicken
- Add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned.
Step 4: Add vegetables
- Put in the diced potatoes & chopped tomatoes and mix well.
- Add in a pinch of salt and mix it again. Cook for around 2 mins.
- Then cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
Step 5: Add milk and serve
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required
- Add lemon juice & chopped coriander leaves.
- Mix well and simmer for 2-3 mins till oil separates.
Equipment
All-Clad Copper Core 5-Ply Stainless Steel Sauce Pan
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All-Clad D5 5-Ply Brushed Stainless Steel Fry Pan
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American Kitchen 3-piece Premium Nonstick Skillet
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Zulay Extra Large Lemon Squeezer Stainless Steel
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- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For added heat, increase the amount of chili powder or add a pinch of cayenne pepper.
- Make a larger batch and freeze leftovers for quick and convenient meals later.
- Prep Time: 10minutes
- Cook Time: 30mintes
- Category: HEALTH,Heart-Healthy
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How do I make the chicken tender in a chicken and vegetable curry?
To achieve tender chicken, marinate it in a mixture of yogurt, lemon juice, and spices for at least three hours before cooking. Then, cook the chicken on low heat until it is cooked through but not overcooked.
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How long should I cook the vegetables in a chicken and vegetable curry?
The cooking time for vegetables will depend on their type and size. Usually, the vegetables are added to the curry after the chicken has been partially cooked. Vegetables such as potatoes and carrots take longer to cook than leafy greens such as spinach or kale. A general rule of thumb is to cook vegetables until they are tender but not mushy.
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What spices are typically used in a chicken and vegetable curry?
Common spices used in a chicken and vegetable curry include cumin, coriander, turmeric, and ginger. Other spices like cinnamon, cardamom, and cloves may be used to add additional layers of flavor. It is important to balance the amount of each spice to achieve a flavorful but not overpowering curry.
