Chicken Curry with Vegetables joins reduced down chicken and simmered veggies with a basic red curry sauce. Serve this with rice and naan bread for a flavor-pressed, semi-custom made Indian feast!
This formula is enlivened by our latest excursion to Hawaii. While remaining on the north shore of Oahu, my hubby and I delighted two or three unique sorts of fish curry on more than one trip, and I realized quickly that I needed to reproduce the curry sauce FOR SURE. We even halted for take-out on one event and delighted in it at our sweet airbnb.
Somewhat recently, I’ve been attempting various forms at home – chicken curry, curry with meatballs, and afterward I chose to include the veggies for this rendition. They are for the most part SO great, and in the event that you wouldn’t fret a smidgen of hotness, you will adore it.
Ingredients
For the vegetables:
- 1/2 large yellow onion – sliced thin
- 3 large carrots – sliced thin
- 8 oz. snow peas – chopped
- 1 large bell pepper – sliced thin
- 1 Tablespoon olive oil
- kosher salt and freshly ground black pepper – to taste
For the chicken curry:
- 1 Tablespoon olive oil
- 2 Tablespoons ginger – minced
- 4 cloves garlic – minced
- 2 pounds chicken breast – chopped into bite-sized pieces
- 4 oz. Thai red curry paste
- 13.5 oz. full-fat coconut milk – 1 can
- 1 cup lower sodium chicken broth
- 2 teaspoons lime zest – from about 1/2 lime
- 1 teaspoon sugar
- kosher salt and freshly ground black pepper – to taste
- pinch of red pepper flakes – for extra heat!
To serve:
- chopped cilantro
- white rice – cooked
- homemade naan bread
Instructions
For the veggies:
- Preheat oven to 400 degrees. Spread the prepared veggies on a sheet pan. Drizzle with olive oil, salt and pepper. Bake for approximatly 25 minutes, or until veggies are fork tender.
For the chicken curry:
- In a Dutch Oven or large skillet, heat olive oil over medium-high heat. Add the ginger and garlic and stir constantly for about one minute. Then add the chopped chicken, some salt and pepper, and cook for about five minutes, stirring occasionally.
- Add the curry paste, coconut milk, chicken broth, lime zest, sugar, kosher salt, freshly ground black pepper, and red pepper flakes (optional). Bring to a boil, and then reduce heat to a simmer. Cook for about 10 more minutes or until chicken is cooked through.
To serve:
- To bowls, add cooked rice and veggies, and top with chicken curry. Add chopped cilantro and some freshly ground black pepper. Serve with homemade naan!
Nutrition
Calories: 503kcal | Carbohydrates: 18g | Protein: 44g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 269mg | Potassium: 1222mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12363IU | Vitamin C: 79mg | Calcium: 98mg | Iron: 5mg
