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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.
Simple Chicken Vegetable Curry
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- 1 sweet onion, chopped coarsely
- 1 zucchini, chopped into bite size pieces
- 1 yellow squash, chopped into bite size pieces
- 2 poblano peppers, chopped into bite size pieces
- 2 cloves garlic, minced
- 4 carrots, chopped into bite size pieces
- 1 pound chicken, cut of your choice (ground, breast, dark meat, shredded)
- 24 ounces strained tomatoes or tomato sauce
- 1 can full-fat coconut milk (or use homemade)
- 2 tbsp. curry powder (see my curry powder blend recipe here)
- 3/4 tsp. sea salt
- 1 cup chopped cilantro
- 1 cup chopped parsley
- Pinch of red pepper flakes (optional, depending on how spicy you like your curry)
- Rice or quinoa for serving (optional) (for rice, I prefer Lundberg, as they are very knowledgeable about the arsenic issue with rice and regularly test their products.)
- lots of coconut oil for cooking
1. Wash and chop all of your veggies and set aside.
2. In a large frying pan, heat a couple tablespoons of coconut oil and brown the chicken over medium-high heat.
3. Once the chicken is browned, add the peppers, carrots, onion, and garlic to the pan. Saute until browned. You might need to add some more coconut oil.
4. Next, add the zucchini and squash to the pan and stir around until mixed in with the chicken and browned veggies. Add more coconut oil if anything starts to stick.
5. Reduce the heat to medium low and add the strained tomatoes, coconut milk, curry powder, and salt and stir to combine.
6. Cover with a lid and bring curry to a gentle simmer. Reduce heat to low.
7. Let curry simmer until all of the veggies are done, approx. 20-30 minutes. I like to add the cilantro and parsley in about 5 minutes before I turn off the heat.
8. Remove from heat and taste for salt. Add more if needed. Serve alone, or over your choice of rice or quinoa if you do grains. The curry freezes wonderfully!