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Chicken Curry With Vegetables Recipe

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This recipe for Chicken Curry With Vegetables is from Chapple's Love to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons avocado or olive oil, divided

1.25 lbs chicken breast or chicken thighs, cut into 1” chunks

1 cup yellow onion, chopped

3 garlic cloves, minced

2 Tablespoons peeled and finely chopped ginger

3 large carrots, peeled and chopped into thin circles

1 red bell pepper, thinly sliced

1 medium zucchini, chopped

3 Tablespoons yellow curry powder

2 teaspoon paprika

1 1/2 teaspoons salt, plus more to taste

2 13.5 oz cans coconut milk

1 cup chicken broth

Dash of cayenne and red chili flakes to taste

Black pepper, to taste

Cilantro, for serving

Cooked basmati rice, for serving

Naan bread, because it's tasty
Directions:
Directions:
Heat 1 Tablespoon of oil in a large skillet or dutch oven over medium heat. Once oil is heated add chicken chunks and cook until chicken is cooked throughout and browned, about 9-11 minutes total. Sprinkle a dash of salt and pepper on chicken while cooking. Once cooked remove chicken and set aside.

Add 1 Tablespoon of oil to same skillet. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.

Add 1 Tablespoon of oil to same skillet. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.

Add curry powder, paprika, salt, coconut milk and vegetable broth, stir and bring mixture to a low boil. Once boiling, reduce heat and simmer for about 10-15 minutes, until veggies are tender. Add a dash of cayenne and some chili flakes, taste often to get to desired heat level.

Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.

Season to taste and serve over cooked rice and garnish with fresh cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
https://www.eatingbirdfood.com/chicken-curry-with-vegetables/#wprm-recipe-container-112546

I doubled the sauce so the rice doesn't soak up as much.

 

 

 

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