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!
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Recipe Information
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)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Set aside.
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.
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.
Add the curry powder, ground turmeric, and cayenne pepper (if using) to the skillet. Toast the spices for about 1 minute, stirring constantly.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
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.
Cover the skillet and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fresh spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with additional salt, if needed.
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
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 8588 mg | 373% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 52.8 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6197 mg | 132% | |
*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.
