Super Easy Chicken Veggie Curry

This easy chicken veggie curry recipe is one of my go-to meals to make when things are hectic. It only takes 15 minutes if you already have cooked chicken and rice on hand! Add an extra 15 minutes if you need to cook the chicken. Still, a deliciously satisfying meal in only 30 minutes is pretty good!

I adapted this recipe from a vegetarian one I found here. I hope you like this chicken one!

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Super Easy Chicken Veggie Curry

Warm and satisfying, this chicken veggie curry can be done in just 15 minutes if you already have cooked chicken on hand! If not, it still only takes about 30 minutes. I hope you love it as much as we do!

Author: Kara Beutel
Ingredients
  • 1 tsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2-3 Tbsp curry powder (they can vary in intensity so use your own taste preference! I use about 2 since mine is pretty strong)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 13.5-oz can coconut milk
  • 1 can (13.5oz) water or low-sodium chicken stock (I just fill the used coconut milk can with water)
  • 2 Tbsp tamari or low-sodium soy sauce
  • 4 cooked chicken breasts, chopped
  • 2 - 2.5 lbs frozen veggies (broccoli, cauliflower, carrots) or a stir-fry mix
  • 4 servings worth of rice or quinoa
Instructions
  1. Heat a large pot over medium heat.

  2. If you're starting with raw chicken, instead of cooked, cut the chicken breasts into bite-size pieces, then saute them in the pot until they're cooked through. Remove them to a bowl when they're done, then continue the recipe as written, adding the chicken back in at the end.

  3. Saute the onions and garlic until tender.

  4. Add the coconut milk, water/stock, spices, and soy sauce, and whisk well to combine.
  5. Taste-test the sauce and adjust if needed. Sometimes I add a dash of salt and pepper.
  6. Add the frozen veggies to the pot, stir to coat a bit in the sauce, then cover and let cook/steam for about 10-15 minutes or until they’re no longer frozen and almost done. (Check on them periodically to stir.)
  7. While the veggies cook, cook your rice or quinoa according to package directions. Use the quick-cooking rice, which only takes about 10 minutes.

  8. Add the chopped, cooked chicken to the sauce and veggies, and stir to combine. Cook about 5 more minutes, or until chicken is heated through.
  9. Serve over rice or quinoa, and enjoy!


    Serves 5-6

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