Chicken and Vegetable Indian Curry

Cooking Tips for Perfect Curry

To make your chicken and vegetable curry even better, a few cooking tips can go a long way. First, browning the chicken pieces in a bit of oil before adding the curry paste can enhance the overall flavor. This step caramelizes the meat and adds depth to the dish. Don’t rush this part; give the chicken a nice golden color. When adding vegetables, consider their cooking times. For instance, broccoli can become mushy if overcooked, so add it later in the cooking process. If you love garlic and ginger, fresh minced garlic and grated ginger can really elevate the flavor. Just add them right after the chicken is browned and before the curry paste. Finally, to achieve a luscious sauce, a splash of coconut milk or yogurt can add creaminess. Just stir it in at the end and let it simmer a little longer for a rich texture.

Serving Suggestions and Pairings

This chicken and vegetable curry is versatile when it comes to serving options. A classic pairing is basmati rice, which absorbs the flavorful sauce beautifully. If you want something a bit different, try serving it with quinoa or even cauliflower rice for a low-carb option. For those who enjoy bread, naan or roti are excellent choices to scoop up the curry. To round out the meal, consider a simple side salad with cucumber, tomatoes, and a light vinaigrette to balance the richness of the curry. Adding a dollop of plain yogurt on top can also provide a cool contrast and enhance the flavors. If you’re feeling adventurous, a sprinkle of fresh cilantro or mint can add a refreshing touch. This dish also works well for meal prep. Just make a larger batch and enjoy it throughout the week, either reheated or as a filling in wraps or sandwiches.

Frequently Asked Questions

What can I use instead of chicken thighs?

Boneless, skinless chicken breasts work well if you prefer a leaner option. If you want to go meatless, chickpeas or tofu can also be great substitutes.

How do I store leftovers?

Let the curry cool completely before transferring it to an airtight container. It will keep in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.

What should I serve with this curry?

Basmati rice is a classic choice since it soaks up the sauce nicely. Naan or roti are also tasty for scooping up the curry, and a simple cucumber salad can add a refreshing crunch.

Can I make this curry ahead of time?

Making it ahead is a great idea. The flavors actually deepen and improve as it sits, so you can cook it a day in advance and just reheat it when you’re ready to serve.

What are common mistakes to avoid when making curry?

One common mistake is overcooking the vegetables. Add them at the right time to keep them crisp. Also, be careful not to skip browning the chicken, as this adds a lot of flavor to the dish.

I stumbled upon this chicken and vegetable dish when I was reading the local newspaper at work one day. The healthy ingredients and easy way of making it caught my attention. It is a dish that I would definitely make for my family.  And I was not disappointed.  It was quick, easy to make and delicious. We had it for dinner and we still had left-overs for lunch the next day.

This recipe consists of pieces of chicken cooked in prepared Indian curry paste. The addition of broccoli, mushrooms, diced tomatoes and lentils complete this dish. If you prefer spicier curry, you can substitute the mild curry paste with a hotter one.  This recipe perfectly suits my family’s taste 🙂

Chicken and Vegetable Indian Curry

Liza Agbanlog

Savor tender chicken thighs simmered in a fragrant Indian curry, packed with earthy spices and fresh veggies. It's a cozy, flavorful dish that's easy to whip up.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 5 servings

Calories 450 kcal

Ingredients

  

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• 1 lb 500g skinless, boneless chicken thighs, cut into quarters
• 2 tablespoons olive oil
• 1 medium onion cut into thin wedges
• 1 lb sliced fresh mushroom white or cremini
• 2 cloves garlic minced
• 3 to 4 tablespoons mild Indian curry paste
• 1 teaspoon cinnamon
• 1 can 28oz/796 ml diced tomatoes (undrained)
• 3 cups small broccoli or cauliflower florets
• 1 can 19oz/540 ml lentils, drained and rinsed
• ½ cup chopped fresh coriander
• ½ cup plain low-fat yogurt

Instructions

 

• In a large deep non-stick pan, heat oil over medium-high heat. Add onion and stir-fry for 2 to 3 minutes; add mushrooms and stir-fry for 3 to 4 minutes or until lightly browned.
• Stir in garlic, 3 tbsp of the curry paste and cinnamon; add chicken and stir-fry for 2 to 3 minutes.
• Stir in tomatoes with juice; cover and reduce heat to medium-low heat and cook for about 10 minutes.
• Taste and stir in more curry paste, if desired. Add broccoli and lentils; bring to a boil, cover and cook for 3 to 5 minutes or until broccoli is crisp-tender.
• Stir in coriander. Serve with steamed rice and yogurt.
• Enjoy!

Notes

Recipe source: Mushrooms Canada at www.mushrooms.ca.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 40gFat: 18gSaturated Fat: 3gCholesterol: 120mgSodium: 600mgFiber: 10gSugar: 6g

Keyword chicken curry, healthy dinner, Indian spices, one pot meal, vegetable curry

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