Chicken Curry with Vegetables
Discover pure comfort in every bite with this flavorful Chicken Curry with Vegetables, a hearty dish that blends succulent, spice-marinated chicken thighs with a vibrant medley of fresh vegetables simmered in a velvety coconut milk and chicken stock base. Enhanced with aromatic ginger, garlic, and a trio of spices—coriander, cumin, and curry powder—this recipe delivers bold, warming flavors and a rich, satisfying texture. Perfect for weeknight meals or special occasions, this homemade curry comes together in about an hour and pairs beautifully with fluffy steamed rice or warm naan bread. Packed with wholesome ingredients, including tender potatoes, carrots, bell peppers, and green peas, it's a wholesome dish that's as nutritious as it is delicious. Bring the taste of a classic Indian-inspired curry to your dinner table today!
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Recipe Information
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
Instructions
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.
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.
3. Add the minced garlic and grated ginger to the pot. Stir and cook for another 2 minutes until fragrant.
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.
5. Add the marinated chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
6. Stir in the tomato paste, ensuring it is evenly distributed with the chicken and spices.
7. Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer.
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.
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.
10. Taste and adjust seasoning with additional salt or pepper if needed.
11. Garnish with freshly chopped cilantro before serving. Enjoy your chicken curry with steamed rice or warm naan.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1039 mg | 22% | |
*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.
