Coconut Curry Chicken and Vegetables Recipe

There’s something truly heartwarming about a dish that brings together the flavors of family tradition and the exotic richness of far-off lands. Our Coconut Curry Chicken and Vegetables Recipe is just that—a symphony of tender chicken, vibrant vegetables, and a luscious coconut curry sauce. With its aromatic spices and creamy texture, this meal transforms any gathering into a special occasion filled with love and culinary delight. Imagine your family gathered around a rustic table, the comforting aroma of curry wafting through the room, as you create cherished memories bite by flavorful bite. Let’s dive into this culinary journey that’s not only a feast for the senses but also a beautiful way to bring everyone together.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 cups assorted vegetables (carrots, bell peppers, and zucchini), chopped
• 1 cup peas
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked jasmine rice for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
3. Add the chicken pieces to the skillet, cooking until they are lightly browned on all sides, about 5-7 minutes.
4. Sprinkle the curry powder, ground turmeric, and ground cumin over the chicken. Stir well to coat the chicken evenly with the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Add the chopped vegetables (carrots, bell peppers, and zucchini) to the skillet. Cook for about 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Stir in the peas and season with salt and pepper to taste. Let the curry cook for another 2-3 minutes until the peas are heated through.
8. Garnish with fresh cilantro and serve the curry over a bed of cooked jasmine rice. Enjoy!

Helpful Tips

For beginners, using pre-chopped vegetables can save time. If you prefer a milder curry, reduce the amount of curry powder. To make the dish spicier, add a pinch of red pepper flakes. You can substitute chicken thighs for the breasts for a juicier texture, and if coconut milk is unavailable, use heavy cream as an alternative. Don’t forget to taste and adjust the seasoning as you go!

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through. This curry can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

Suggested Pairings

This rich and flavorful Coconut Curry Chicken pairs beautifully with a simple green salad or a side of naan bread. For a refreshing drink, try pairing it with a cool mango lassi or a glass of iced tea with a hint of mint.

At Zynahz, we believe in bringing joy and creativity to the kitchen, inspiring you to cook delicious meals that connect people. We invite you to try this Coconut Curry Chicken and Vegetables Recipe and share your culinary creations with us. Spread the love by sharing this recipe with friends and family, and stay inspired by exploring more recipes on Zynahz. Follow us on social media and sign up for our newsletter to continue this delicious journey with us.