Chicken Vegetable Coconut Curry (Print View)

Chicken, vegetables, and vibrant spices simmered in creamy coconut for a comforting meal.

# Components:

→ Proteins

01 - 21.16 ounces boneless, skinless chicken thighs, cut into bite-sized pieces

→ Aromatics & Vegetables

02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
07 - 5.29 ounces green beans, trimmed and halved
08 - 5.29 ounces cauliflower florets
09 - 1 large potato, peeled and diced
10 - 2 medium tomatoes, chopped
11 - 1 handful fresh cilantro, chopped (for garnish)

→ Spices & Seasonings

12 - 2 tablespoons curry powder
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon ground cumin
15 - 1 teaspoon chili powder (optional, adjust to taste)
16 - 1 teaspoon salt, or to taste
17 - Freshly ground black pepper

→ Liquids

18 - 1 can (13.5 fluid ounces) coconut milk
19 - 1 cup chicken stock

→ Oils

20 - 2 tablespoons vegetable oil

# Preparation Steps:

01 - Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
02 - Stir in the minced garlic and grated ginger, sautéing for approximately 1 minute until fragrant.
03 - Introduce the bite-sized chicken pieces to the pot and cook for 4 to 5 minutes, stirring to lightly brown them on all sides.
04 - Sprinkle in the curry powder, turmeric, cumin, chili powder (if using), salt, and black pepper. Stir thoroughly to ensure the chicken and onions are evenly coated with the spice mixture.
05 - Add the sliced carrots, diced potato, diced bell pepper, halved green beans, cauliflower florets, and chopped tomatoes to the pot. Mix everything thoroughly to combine.
06 - Pour in the coconut milk and chicken stock. Stir to integrate all components and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. Stir intermittently until the chicken is fully cooked and the vegetables are tender.
07 - Taste the curry and adjust the salt and pepper as needed to achieve your desired flavor profile.
08 - Serve the chicken and vegetable curry hot, garnished with fresh chopped cilantro. It pairs wonderfully with steamed basmati rice or naan bread.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday vegetables you likely have on hand
  • Naturally gluten free and adaptable to dietary needs
  • Creates minimal dishes with just one pot needed
02 -
  • Perfect for meal prep and tastes even better the next day
  • Contains a full serving of vegetables per portion
  • Naturally gluten free when served with rice
  • Easily customizable to whatever vegetables are in season
03 -
  • For maximum flavor development, marinate the chicken pieces in a tablespoon of curry powder, pinch of salt, and squeeze of lemon juice for 30 minutes before cooking. This simple step significantly enhances the taste.
  • When adding coconut milk, stir the can thoroughly before opening. The cream often separates from the liquid, and you want both components for the perfect curry texture.
  • Let the curry rest off heat for 10 minutes before serving. Like many stewed dishes, this brief resting period allows the flavors to settle and meld together for a more harmonious final result.

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