30-Minute Chicken and Vegetable Curry

Name: 30-Minute Chicken and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons vegetable oil; 500 grams chicken breast (cut into bite-sized pieces); 1 medium onion (chopped); 2 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons curry powder; 400 millilitres coconut milk (full fat); 1 cup broccoli florets; 1 cup red bell pepper (sliced); 1 cup carrot (sliced); 1 tablespoon soy sauce (low sodium); Salt and pepper to taste

30 min 4 servings Easy

All Recipes

30-Minute Chicken and Vegetable Curry

Quick and healthy chicken and vegetable curry ready in just 30 minutes.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Easy

Curry dishes are a fantastic way to enjoy a medley of flavours and nutritious ingredients. This 30-minute chicken and vegetable curry promises not only a quick preparation but also a delightful combination of tender chicken pieces and vibrant vegetables. Perfect for busy weeknights, this dish is a healthy option that doesn't skimp on taste. With a fragrant blend of spices and creamy coconut milk, it's sure to be a family favourite.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the ingredients

Chop the onion, mince the garlic and ginger, and slice the bell pepper and carrot.

Pro tip: Use a sharp knife to ensure clean cuts.

Cook the chicken

Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.

Pro tip: Ensure the chicken reaches an internal temperature of 165°F (74°C).

Sauté the aromatics

In the same pan, add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.

Pro tip: Stir frequently to prevent burning.

Add curry powder

Stir in the curry powder and cook for 1 minute until fragrant.

Pro tip: This step enhances the flavour of the spices.

Combine ingredients

Return the chicken to the pan and add the coconut milk, soy sauce, broccoli, bell pepper, and carrot. Stir to combine.

Pro tip: Ensure vegetables are evenly coated with the sauce.

Simmer the curry

Bring to a simmer and cook for 10 minutes, or until the vegetables are tender.

Pro tip: Adjust seasoning with salt and pepper to taste.

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Tips & Tricks

<ul><li>Use fresh vegetables for the best flavour and texture.</li><li>Adjust the curry powder to suit your spice preference.</li><li>Ensure chicken pieces are evenly sized for even cooking.</li><li>Serve with rice or naan for a complete meal.</li></ul>

Serving Suggestions

Serve this curry with steamed basmati rice or warm naan bread to soak up the luscious sauce. For an extra layer of flavour, garnish with fresh cilantro or a squeeze of lime. This curry can be prepared ahead of time and stored in the refrigerator for up to three days, making it an ideal choice for meal prep. Simply reheat gently before serving.