Simple Chicken and Vegetable Curry Recipe

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Chicken Vegetable Curry recipe with coconut milk and homemade curry powder Follow Me on Pinterest

I love curry, but have never been satisfied with the curry dishes that I’d make at home. None of them tasted quite right. Turns out, it was the curry blends that I have been using. I thought I was destined for sub-par curry until I got my sister’s curry blend recipe. Now, I feel like I make curry dishes at home that taste like my favorite local Nepalese, Indian, and Tibetan restaurant, Yak and Yeti.

You can use whatever curry blend you want in this dish. That’s the awesome thing about curries — you can make them to whatever suits your taste buds! The addition of coconut milk soothes some of the heat and gives a richness and depth to the sauce. This makes a BIG batch of curry, so you could halve the recipe if you’d like. I make big batches and stick them in the freezer for easy meals. Also, depending on what’s in season, you could switch out any of the vegetables to fit what you have available.

P.S. I don’t normally eat white rice. As a matter of fact, I always feel like I’m doing something bad when I do eat white rice. On this occasion, I was sampling one of my affiliate partner, Tropical Traditions’ new varieties of rice — organic Mekong Flower Rice. It has great flavor and texture, provided you don’t overcook it. They have a brown variety of this rice as well.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

8 comments

  1. When do you add the cup of cilantro/parsley?

    reply 

    Shirley
    Posted 07/30/13

    • Hi Shirley – I usually add the herbs in about 5 minutes before I turn off the heat. Thanks for pointing out that I missed that step in the directions. I have updated the post.

      reply 

      Jessica
      Posted 07/30/13

  2. I loved this recipe. Delicious! Thank you for sharing this wonderful meal.

    reply 

    Shirley
    Posted 07/30/13

    • So happy to hear you enjoyed! 🙂

      reply 

      Jessica
      Posted 08/01/13

  3. Does it matter what color curry powder you use as I have both a yellow and red

    reply 

    Jenn
    Posted 01/24/15

    • Hi Jenn – No, it really doesn’t matter. The flavors between the two are different, but both are delicious! 🙂

      reply 

      Jessica Espinoza
      Posted 01/24/15

  4. Oh my word, this was good! Just…SO GOOD. I love how your recipes 1) freeze well and 2) leave enough leftover TO freeze so I don’t even have to worry about doubling it. Love love love it!

    reply 

    LL
    Posted 09/24/15

    • LL – You have just made my whole day with your nice comments! I can’t tell you how happy it makes me to know that the recipes are a hit! Woot! This is definitely one of my fave recipes. 🙂

      reply 

      Jessica Espinoza
      Posted 09/25/15

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