Best 3 Chicken And Vegetable Curry Recipes

Embark on a culinary journey to the vibrant flavors of India with this delectable Chicken and Vegetable Curry recipe. This dish combines tender chicken, an array of colorful vegetables, and a rich, aromatic curry sauce for a delightful symphony of textures and flavors. Prepared with a blend of fragrant spices, creamy coconut milk, and fresh herbs, this curry exudes an enticing aroma that will awaken your senses. Accompanied by three additional irresistible recipes – Jeera Aloo (cumin potatoes), Dal Tadka (tempered lentils), and Raita (yogurt sauce) – this comprehensive guide offers a complete Indian feast. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions, ensuring a successful and enjoyable cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND VEGETABLE CURRY

Chicken and Vegetable Curry image

This chicken vegetable curry is a very flexible dish with many variations.

Provided by Isabel

Time 1h15m

Yield 8

Number Of Ingredients 18

Ingredients

2 cups basmati rice
2 cups water
2 teaspoons salt
1 tablespoon vegetable oil
1 ½ pounds boneless, skinless chicken thighs
⅔ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup chopped fresh tomato
½ (10 ounce) jar mild curry paste (such as Patak's®)
2 cups chicken broth
salt to taste
1 (16 ounce) package frozen cauliflower
1 (15 ounce) can garbanzo beans, rinsed and drained
1 medium russet potato, peeled and cubed
1 cup chopped fresh cilantro
½ (16 ounce) container Greek yogurt

Steps:

Place rice in the bowl of a rice cooker. Rinse several times with water and drain. Let wet rice sit for 15 minutes.
Stir in water and salt. Seal and select setting according to manufacturer's instructions; cook until tender, 25 to 35 minutes. Keep the rice cooker set to warm until ready to serve.
While the rice is cooking, heat oil in a large saute pan over high heat. Add chicken and saute until slightly browned, about 3 minutes per side. Remove chicken to a plate and cut into 1-inch pieces when cooled.
Add onion, bell pepper, garlic, and ginger to the pan, and saute over medium-high heat until softened, 5 to 7 minutes. Stir in tomato and cook until it begins to soften, about 3 minutes. Mix in curry paste.
Reduce heat to medium, add chicken broth, and season with salt. Mix with a spoon or spatula until smooth. Add chicken and cauliflower; return to a boil.
Add garbanzo beans and potato. Reduce heat to low and cover. Simmer, stirring occasionally, until potato is tender, 12 to 15 minutes. Gently stir in yogurt.
Sprinkle cilantro over the curry and serve with the steamed rice.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 59.1 g, Cholesterol 60.4 mg, Fat 12 g, Fiber 4.3 g, Protein 23.9 g, SaturatedFat 3.6 g, Sodium 1380.5 mg, Sugar 5.6 g

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY

Thai Curry Chicken and Vegetable Stir-Fry image

Make and share this Thai Curry Chicken and Vegetable Stir-Fry recipe from Food.com.

Provided by cookingfor1

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
12 ounces chicken
4 ounces broccoli
4 ounces mushrooms
4 ounces onions
2 tablespoons Thai curry paste
1 tablespoon brown sugar
3 tablespoons fish sauce

Steps:

In a hot wok, heat oil.
Stirfry chicken until brown.
Add vegetables, curry paste, sugar, brown sugar and fish sauce.
Stir fry 5 - 7 minutes or until cooked.

VEGETABLE AND CHICKEN CURRY

Vegetable and Chicken Curry image

Categories Chicken Vegetable Coconut Peanut Curry Fall Anise Lemongrass Simmer Gourmet

Yield Makes 6 servings

Number Of Ingredients 23

Ingredients

3 large stalks lemongrass
4 large garlic cloves, coarsely chopped
1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2 1/2 cups plus 4 to 5 tablespoons water
6 whole star anise
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/4 cup unsalted roasted peanuts
1 tablespoon Thai red curry paste (preferably Mae Ploy brand)
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces
1/4 cup Asian fish sauce (preferably 3 Crab brand)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon creamy peanut butter
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
2 cups 1-inch pieces peeled sweet potato (1 pound)
2 cups chopped sweet onion (1 pound)
1 1/2 cups chopped red bell pepper (1 1/2 medium)
1 1/2 cups chopped green bell pepper (1 1/2 medium)
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)
1 1/2 cups 1-inch pieces carrot (6 medium)
1 1/2 cups trimmed and halved green beans (6 ounces)
Accompaniments: jasmine rice and sliced warm French bread

Steps:

Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
Discard star anise and serve curry over rice, with bread on the side.

Tips:

Prep Your Ingredients: Chop and measure all your ingredients before you start cooking to ensure a smooth and efficient cooking process.
Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs. They offer a vibrant flavor and nutritional value.
Choose the Right Curry Paste: Select a curry paste that suits your desired flavor profile. Common options include red, yellow, and green curry pastes, each with its unique blend of spices.
Don't Overcrowd the Pan: Cook your chicken and vegetables in batches if necessary to avoid overcrowding the pan. This helps ensure even cooking and prevents steaming.
Simmer for Flavor: Allow the curry to simmer gently for at least 15 minutes to develop a rich and flavorful sauce.
Season to Taste: Adjust the seasonings according to your preference. Add more curry paste for a spicier curry, or balance the flavors with a squeeze of lime juice.
Serve with Accompaniments: Accompany your chicken and vegetable curry with steamed rice, naan bread, or roti for a complete and satisfying meal.

Conclusion:

This versatile chicken and vegetable curry is a delightful blend of flavors and textures. It's easy to customize to suit your taste preferences and dietary restrictions. The combination of tender chicken, colorful vegetables, and aromatic spices creates a satisfying dish that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe offers a delicious and rewarding culinary experience. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave you craving for more.