How to Make Chicken and Vegetable Curry - A Step-by-Step Guide

Chicken and Vegetable Curry is a delicious and hearty dish that is perfect for warming up on a chilly night. This dish is full of flavor, thanks to the combination of tender chicken, aromatic spices, and a mix of colorful vegetables.

Curries are a staple in many cuisines, and this recipe is a fantastic way to add some variety to your dinner rotation. The rich and fragrant sauce is made with a blend of spices like cumin, turmeric, and garam masala, which infuse the dish with a warm and ...

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Ingredients

  • 2 cups basmati rice
  • 2 cups water
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ pounds boneless, skinless chicken thighs
  • ⅔ cup chopped onion
  • ½ cup chopped bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 cup chopped fresh tomato
  • ½ (10 ounce) jar mild curry paste (such as Patak's®)
  • 2 cups chicken broth
  • salt to taste
  • 1 (16 ounce) package frozen cauliflower
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 medium russet potato, peeled and cubed
  • 1 cup chopped fresh cilantro
  • ½ (16 ounce) container Greek yogurt

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Place rice in the bowl of a rice cooker. Rinse several times with water and drain. Let wet rice sit for 15 minutes.
  • Stir in water and salt. Seal and select setting according to manufacturer's instructions; cook until tender, 25 to 35 minutes. Keep the rice cooker set to warm until ready to serve.
  • While the rice is cooking, heat oil in a large saute pan over high heat. Add chicken and saute until slightly browned, about 3 minutes per side. Remove chicken to a plate and cut into 1-inch pieces when cooled.
  • Add onion, bell pepper, garlic, and ginger to the pan, and saute over medium-high heat until softened, 5 to 7 minutes. Stir in tomato and cook until it begins to soften, about 3 minutes. Mix in curry paste.
  • Reduce heat to medium, add chicken broth, and season with salt. Mix with a spoon or spatula until smooth. Add chicken and cauliflower; return to a boil.
  • Add garbanzo beans and potato. Reduce heat to low and cover. Simmer, stirring occasionally, until potato is tender, 12 to 15 minutes. Gently stir in yogurt.
  • Sprinkle cilantro over the curry and serve with the steamed rice.
  • Nutrition

    439 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 60mg
    • Sodium: 1381mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 24g
    • Vitamin C: 44mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 538mg