Craving a delicious and healthy dinner that's quick to make? Look no further! This chicken curry with vegetables recipe is a fantastic option for busy weeknights. It's packed with flavor, vibrant colors, and nutritious ingredients, making it a perfect example of easy recipes that don't compromise on taste. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is easily adaptable to your skill level. Let's dive into this flavorful journey!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
Get Started:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
Building the Flavor:
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Adding the Vegetables:
- Add the bell peppers, broccoli, and cauliflower to the pot and cook for 5-7 minutes, until slightly tender-crisp.
Creating the Curry Sauce:
- Stir in the curry powder, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step significantly enhances the flavor of your curry.
Combining Everything:
- Add the diced tomatoes (undrained) and coconut milk to the pot. Bring to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Season and Serve:
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving over cooked rice or with naan bread.
Cooking Tips for the Best Chicken Curry:
- Don't overcrowd the pan: When browning the chicken, make sure not to overcrowd the pan. Work in batches if necessary to ensure the chicken browns properly and doesn't steam.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder curry, omit it altogether.
- Use fresh ingredients: Using fresh ginger and garlic will significantly enhance the flavor of your curry.
- Simmer gently: Simmering the curry on low heat allows the flavors to meld together beautifully.
Variations:
- Add other vegetables: Feel free to add other vegetables like peas, carrots, potatoes, or spinach.
- Use different protein: Substitute the chicken with chickpeas, tofu, or shrimp for a vegetarian or vegan version.
- Make it creamy: For an extra creamy curry, add a dollop of Greek yogurt or sour cream before serving.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 20-25g
This chicken curry with vegetables recipe offers a delicious and healthy meal option. Its simple steps and adaptable nature make it perfect for busy weeknights or a relaxed weekend dinner. Enjoy!