Chicken and Vegetable Curry

January 9, 2015 by Melanie Faris

Chicken Vegetable Curry

It’s been a while since I have posted a new recipe. Today is the day! I’m excited to bring you an amazing chicken curry that I made last night for dinner. Indian curry? Thai curry? I don’t know what kind of curry it is, all I know is I used a bunch of curry spices and my house still smells like curry this morning. Must be pretty flavorful, right? Oh yes. If you like curry, this dish will be a new household staple meal. A word of advice – don’t skip out on marinating the chicken. It’s an important step! I was able to open my cupboard and pull most items I usually have on hand. Score! No drive to the grocery store. Plus, it’s super cheap to make if you are on a budget after Christmas. Hope you enjoy it as much as we did.
xo Mel.

Chicken and Vegetable Curry
Serves 4
A delicious healthy chicken curry that uses traditional curry spices with a touch of heat.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 2 boneless skinless chicken breast
  2. 1 can of coconut milk (I used full fat, but you can also use light)
  3. 1 cup tomato sauce
  4. 1/2 cup vegetable broth (I cook my rice in the rest)
  5. 2 T. tomato paste
  6. 2 T. of coconut oil
  7. 3 garlic cloves, minced (plus extra for marinade)
  8. 1 inch piece of ginger, minced (plus extra for marinade)
  9. 1 orange, juice only (one half is used for marinade)
  10. 1 onion, chopped into wedges
  11. 1 bell pepper, chopped
  12. 1 carrot, peeled and chopped
  13. 1 medium sweet potato, peeled and chopped
  14. 2 T. yellow curry powder
  15. 2 tsp cumin
  16. 1 tsp turmeric
  17. 1/2 tsp garlic powder
  18. pinch of red pepper flakes (if you like a bit of spice)
  19. salt and pepper, to taste
  1. 1/4 cup olive oil
  2. 1/4 cup of coconut milk (use the rest in the sauce)
  3. 1/2 orange, juice only
  4. 2 small garlic cloves (or one medium), chopped finely or minced
  5. 1 small piece of ginger (approx 1 tsp chopped finely or minced)
  1. Rinse and chop the chicken into bite size pieces. Place in a bowl and set aside.
  2. Prepare and mix all of the marinade ingredients in a bowl and pour over the chicken. Cover and put in the fridge overnight, or a minimum of 1 hour. Save the rest of the coconut milk in the fridge for later.
  3. If serving with brown rice, start cooking this first so it is ready in time
  4. Heat a large pan with coconut oil over medium-high heat. Sprinkle chicken pieces with salt and pepper. Add the chicken to the pan once it is hot. Let the chicken sizzle and brown on the outside. The goal is not to fully cook the chicken. Remove from the pan once browned and cover with foil to keep warm.
  5. Turn the heat down to medium and add the vegetables, garlic and ginger to the pan. Add more oil if needed. Stir in all of the spices and let it cook until onions are translucent.
  6. Add all remaining liquid, tomato paste and orange juice into the pan. Let simmer covered on low for around 10 minutes, or until sweet potato is soft. Add chicken and simmer gently until it is cooked through (5 minutes or so).
  1. Tastes great served over rice!
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