Easy Chicken and Vegetable Curry with Rice Recipe
There’s something so comforting about a warm bowl of homemade curry, and this Chicken and Vegetable Curry with Rice has become my absolute go-to. It’s incredibly easy to prepare, and the aromatic spices create such an inviting atmosphere in the kitchen.
The combination of tender chicken, fresh veggies, and a creamy coconut sauce is simply divine. If you enjoy this, you should also explore our guide for our Fresh Spring Rolls with Shrimp Recipe for another creative meal idea!
Your Shopping List for Curry Night
The magic of a great curry comes from fresh ingredients and a balanced blend of spices. Here’s what you’ll need to create this delicious dish.
- 1 pound boneless, skinless chicken breast – Cut into bite-sized pieces for quick and even cooking.
- 2 tablespoons vegetable oil – A neutral oil like vegetable or canola works best here.
- 1 onion, finely chopped – This builds the aromatic flavor base of the curry.
- 2 cloves garlic, minced – Fresh garlic is a must for the best flavor.
- 1 tablespoon freshly grated ginger – Grating it fresh releases its pungent, warm spice.
- 1 tablespoon curry powder – The star of the show; choose a mild or hot version based on your preference.
- 1 teaspoon ground cumin – Adds an earthy, warm note that complements the curry powder.
- 1 teaspoon ground coriander – Provides a bright, slightly citrusy flavor.
- 1 can (14 ounces) coconut milk – Full-fat coconut milk will give you the creamiest, richest sauce.
- 1 cup chicken broth – This helps to thin the sauce to the perfect consistency.
- 2 carrots, sliced – Adds a touch of sweetness and a pleasant texture.
- 1 red bell pepper, chopped – Brings a pop of color and a mild, sweet flavor.
- 1 cup green peas – Stir these in at the end to keep them bright green and tender.
- Salt and pepper to taste – Adjust the seasoning just before serving.
- Fresh cilantro for garnish – Adds a burst of fresh, herbal flavor.
- 2 cups of cooked jasmine rice – The perfect fluffy companion for soaking up the sauce.
Note: This recipe makes approximately 4 servings.
Cooking Time
This recipe is perfect for a weeknight meal as it comes together quickly.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
You don’t need any fancy gadgets for this recipe, just a few kitchen essentials.
- Large skillet or pot: For cooking all the components of the curry together.
- Cutting board and knife: For prepping the chicken and vegetables.
- Measuring cups and spoons: To ensure you have the right ingredient ratios.
- Spatula or wooden spoon: For stirring everything together as it cooks.
How to Make Chicken and Vegetable Curry with Rice
Making this curry is a simple and rewarding process. Just follow these steps for a delicious meal that feels like it came from a restaurant, but is made right in your own kitchen. The key is to build the flavors in layers, starting with the aromatics and spices before simmering everything together into a rich and creamy curry.
Brown the Chicken
First, heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook them until they are golden brown on all sides. This step helps to seal in the juices and add flavor. Once browned, remove the chicken from the skillet and set it aside for later.
Sauté the Aromatics
In the same skillet, add the chopped onion. Sauté for a few minutes until it begins to soften, then add the minced garlic and grated ginger. Continue to cook for another minute until the aromas are released and the onion is translucent. This fragrant trio forms the essential flavor foundation for your curry.
Bloom the Spices
Next, add the curry powder, ground cumin, and ground coriander to the skillet. Stir constantly and cook for about one minute. This process, known as “blooming,” toasts the spices, which deeply enhances their flavor and aroma, making your final dish much more fragrant and delicious.
Simmer the Curry
Pour in the coconut milk and chicken broth, stirring well to combine with the spices and scrape up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer, allowing the flavors to start melding together into a creamy sauce base.
Add Vegetables and Chicken
Return the cooked chicken to the skillet along with the sliced carrots and chopped red bell pepper. Reduce the heat, cover, and let it simmer for about 15 minutes. This gives the chicken time to cook through and become tender while the vegetables soften perfectly.
Finish and Serve
Finally, stir in the green peas and season with salt and pepper to your liking. Cook for just a few more minutes, until the peas are heated through but still have a vibrant color. Serve the curry hot over a bed of jasmine rice and garnish with fresh cilantro for a final touch of freshness.
Additional Tips for Making this Recipe Better
After making this curry countless times, I’ve picked up a few tricks to elevate it even further.
- I find that using chicken thighs instead of breasts can make the dish even more flavorful and tender, as they have a bit more fat.
- Don’t be shy with the ginger and garlic! I always add a little extra of each for a more robust flavor base.
- A squeeze of fresh lime juice stirred in at the very end really brightens up all the flavors and cuts through the richness of the coconut milk.
- For a richer sauce, I use full-fat, unsweetened coconut milk. The light version works, but you’ll miss out on some of the creaminess.
Variations to Try
This recipe is wonderfully versatile. You can easily adapt it to suit different tastes or dietary needs.
- Make it vegetarian or vegan: Swap the chicken for a can of chickpeas (drained and rinsed) or a block of firm tofu, cubed. Use vegetable broth instead of chicken broth.
- Add more veggies: Feel free to toss in other vegetables you have on hand. Broccoli florets, spinach, zucchini, or sweet potatoes are all great additions.
- Adjust the heat: If you like it spicy, add a pinch of cayenne pepper, a chopped red chili, or a dash of your favorite hot sauce along with the other spices.
- For creamier texture: For an even richer sauce, substitute the chicken broth with more coconut milk. This is just one of many great dinner recipes you can customize.
How to Serve Chicken and Vegetable Curry with Rice
Presentation can make a simple meal feel special.
- Serve the curry in shallow bowls over a mound of fluffy jasmine rice.
- Accompany the dish with warm naan bread for dipping into the delicious sauce.
- Offer small bowls of toppings on the side, like chopped peanuts, toasted coconut flakes, or lime wedges. This allows everyone to customize their bowl.
- After the main course, a simple drink like our Tropical Mojito Mocktail can be a perfect sweet finish.
Calories Count
Here is an approximate nutritional breakdown per serving (based on 4 servings).
- Calories: ~500 kcal
- Protein: ~30g
- Fat: ~25g
- Carbohydrates: ~40g
How to Store the Dish
This curry is fantastic for leftovers, as the flavors get even better overnight.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This curry freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Why You’ll Love This Recipe
Here are a few reasons why this curry is sure to become a favorite in your home.
- Quick and Easy: It’s ready in about 45 minutes, making it perfect for a busy weeknight.
- Packed with Flavor: The blend of aromatic spices and creamy coconut milk is irresistibly delicious.
- Highly Versatile: You can easily swap out the protein and vegetables based on what you have on hand.
- Great for Meal Prep: It tastes even better the next day, so make a big batch for easy lunches or dinners.
Chicken and Vegetable Curry with Rice Recipe
Ingredients
Method
- First, heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook them until they are golden brown on all sides. This step helps to seal in the juices and add flavor. Once browned, remove the chicken from the skillet and set it aside for later.
- In the same skillet, add the chopped onion. Sauté for a few minutes until it begins to soften, then add the minced garlic and grated ginger. Continue to cook for another minute until the aromas are released and the onion is translucent. This fragrant trio forms the essential flavor foundation for your curry.
- Next, add the curry powder, ground cumin, and ground coriander to the skillet. Stir constantly and cook for about one minute. This process, known as “blooming,” toasts the spices, which deeply enhances their flavor and aroma, making your final dish much more fragrant and delicious.
- Pour in the coconut milk and chicken broth, stirring well to combine with the spices and scrape up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer, allowing the flavors to start melding together into a creamy sauce base.
- Return the cooked chicken to the skillet along with the sliced carrots and chopped red bell pepper. Reduce the heat, cover, and let it simmer for about 15 minutes. This gives the chicken time to cook through and become tender while the vegetables soften perfectly.
- Finally, stir in the green peas and season with salt and pepper to your liking. Cook for just a few more minutes, until the peas are heated through but still have a vibrant color. Serve the curry hot over a bed of jasmine rice and garnish with fresh cilantro for a final touch of freshness.