Best 3 Vegetable And Chicken Curry Recipes

Tantalize your taste buds with a culinary journey to India, where the vibrant flavors of vegetables and succulent chicken harmonize in a symphony of spices. This delectable vegetable and chicken curry is a symphony of flavors, textures, and aromas. It features tender morsels of chicken enveloped in a rich, creamy sauce brimming with an array of colorful vegetables. The tantalizing aroma of ginger, garlic, cumin, and turmeric fills the air, promising a gustatory experience that will leave you craving for more. The vibrant hues of bell peppers, carrots, and green beans add a visual delight to this culinary masterpiece. Whether you're a seasoned curry aficionado or a novice explorer of Indian cuisine, this vegetable and chicken curry is sure to become a favorite. Follow our step-by-step recipe guide to recreate this delectable dish in the comfort of your own kitchen and embark on a culinary adventure that will transport your senses to the heart of India.

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:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry.
Don't be afraid to experiment with different vegetables: There are many different vegetables that can be used in a vegetable and chicken curry, so feel free to mix and match your favorites.
Use a variety of spices: This will give your curry a complex and flavorful taste.
Don't overcook the chicken: Chicken is best when it is cooked through but still tender and juicy.
Serve with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

Vegetable and chicken curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this vegetable and chicken curry a try. You won't be disappointed!