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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember when I first started experimenting with curry. I was intimidated by the seemingly endless spice combinations, but I soon discovered that making curry is all about finding what YOU love. Don't be afraid to tweak this recipe to suit your own taste! Maybe you like it spicier, or perhaps you prefer a sweeter curry. Go wild! This recipe is a fantastic base that you can really make your own, like painting on a blank canvas. I promise, even if you're a complete beginner, you can nail this. My old roommate, bless her heart, once tried to boil an egg in the microwave... and even she managed to cook a decent version of this curry. (It was a little heavy on the turmeric, but hey, we all start somewhere!). I personally prefer using boneless, skinless chicken thighs because they stay nice and moist, but chicken breast works just fine, too. Just be careful not to overcook it! Nobody wants dry chicken. Yuck!
The beauty of this curry lies in its versatility. You can throw in pretty much any vegetable you have on hand! I usually go for a mix of broccoli florets, bell peppers, carrots, peas, and spinach, but feel free to get creative. Zucchini, green beans, cauliflower - the sky's the limit. I sometimes sneak in some sweet potato chunks for extra sweetness and nutrients – my kids never even notice! Also, don't skimp on the aromatics! Ginger, garlic, and onion are the foundation of any good curry. Sauté them until they're fragrant and your kitchen smells like a spice market... mmm, that's when you know you're on the right track. I would suggest you use fresh ginger and garlic, the pre-minced stuff just doesn't have the same punch. Believe me, it makes a difference. I once tried to take a shortcut, and my curry tasted flat. A sad day indeed. Trust me on this one!
Required Equipments
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Rice Cooker (optional)
Chicken and Vegetable Curry with Brown Rice: Frequently Asked Questions
Chicken and Vegetable Curry with Brown Rice
This Chicken and Vegetable Curry is a comforting and nutritious dish, packed with tender chicken, colorful veggies, and aromatic spices, all served over wholesome brown rice. It's a one-pot wonder that's perfect for a weeknight dinner, and the leftovers taste even better the next day!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Start by preparing your ingredients: Chop the chicken into bite-sized pieces, dice the onion, mince the garlic and ginger, and chop all the vegetables into similar-sized pieces. Having everything prepped and ready to go will make the cooking process much smoother.
- Heat 1 tablespoon of coconut oil or vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent. Keep stirring so they don't burn!
- Add the minced garlic and ginger to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Add the chicken pieces to the pot and cook until browned on all sides. This will take about 5-7 minutes. Make sure to sear the chicken well, this adds another layer of flavour!
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their full flavor. Don't skip this step!.
- Pour in the canned diced tomatoes and coconut milk. Stir well to combine all the ingredients. Bring the mixture to a simmer.
- Add the chopped vegetables to the pot. Stir well to coat them with the curry sauce.
- Cover the pot and reduce the heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference. You can also add a squeeze of lime juice for extra brightness, a pro tip!
- While the curry is simmering, cook the brown rice according to the package directions. I usually use a rice cooker for this step, but you can also cook it on the stovetop.
- Once the rice is cooked, fluff it with a fork.
- Serve the chicken and vegetable curry over brown rice. Garnish with fresh cilantro, if desired. I love adding a dollop of plain yogurt or a sprinkle of chopped cashews for extra richness and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors actually meld together and taste even better the next day! Trust me
📝 Notes
- For a spicier curry, add a pinch of cayenne pepper or a chopped chili pepper.
- You can substitute chicken breast for chicken thighs, but be careful not to overcook it.
- Feel free to use any vegetables you have on hand.
- For a creamier curry, add a dollop of plain yogurt or sour cream before serving.
🍎 Nutrition
Calories: 450 kcal
Protein: 30 g
Fat: 20 g
Carbohydrates: 45 g
Fiber: 8 g
Calcium: 80 mg
