Easy Chicken Vegetable Curry with Coconut Milk. Chicken curry with coconut milk is a super easy dinner to make during the week. Indian chicken vegetable curry is great because you can really use up any vegetable that you have!
My Chicken and Vegetable Curry Recipe is:
- Easy to make
- Super flavorful
- Good for you!
- Totally customizable
Curry used to give me images of a very bad Indian buffet with the worst tasting food. Believe it or not, up until recently I didn't like Indian food! Then I was introduced to 100x better cooking and instantly became a fan! Indian butter chicken is one of my favorite Indian meals, but chicken curry is definitely a close second.
IS CURRY WITH COCONUT MILK HEALTHY?
Yes! My coconut milk curry is super healthy and is loaded with high fiber high antioxidant vegetables, high protein chicken, and medium chain fat coconut milk. All of these will keep you full for hours.
WHAT DOES COCONUT MILK DO TO CURRY?
Coconut milk takes a spicy chicken curry and adds a subtle creaminess. It is a great dairy free creamer for soups!
CHICKEN AND VEGETABLE CURRY INGREDIENTS
Chicken breast. I use organic chicken that has no added hormones. Bonus if you can find a local butcher to get your chicken from fresh. Sometimes we get the chicken from the halal market which gets their chickens from a local Amish farm.
Plain greek yogurt for the chicken marinate. This helps to tenderize the chicken. Double check the package when you buy it. Once I bought vanilla greek yogurt and had to go back LOL!
Spices. Buy quality spices!! Quality spices make a HUGE difference in curry dishes.. and really ALL dinners you will ever make. And don't use a spice that's been sitting in the back of your cupboard for years.. it's probably not very potent or flavorful anymore.
Avocado oil is rich in heart healthy oils! I try to use it in place of butter whenever I can.
You can use so many different vegetables in chicken curry and it will still turn out great. This time I used the classic: onions, carrots, potatoes, and garlic.
TIPS FOR MAKING THE BEST EVER INDIAN CHICKEN VEGETABLE CURRY
MARINATE CHICKEN. This allows those vibrant Indian spices to soak into the chicken and add more depth of flavor to your curry dish.
COOK CHICKEN BEFORE ADDING IT TO THE CURRY. Cook your chicken so it has a nice crispy outside before adding it to your pot of curry. Chicken cooked right into the curry sauce will not have as good of a texture.
TASTE YOUR CURRY SAUCE AND ADJUST FLAVORS. Some people like more spice, some like more salt. Your sauce is yours to customize!
ADD COCONUT MILK AT THE VERY END. Coconut milk can start to break down if over cooked, so make sure to stir it in just before serving.
Frequently asked questions about my vegetable chicken curry recipe.
WHAT ARE THE BEST VEGETABLES TO PUT IN CURRY WITH CHICKEN?
I made my Indian chicken curry with potatoes and carrots, but you can use any of your favorite vegetables! You will usually see carrots and potatoes as a popular curry vegetable, but you can also use cauliflower, green beans, broccoli, and more.
WHAT COCONUT MILK IS BEST FOR CURRY?
Choose a full fat can of coconut milk for the most rich and creamy Indian curry.
HOW DO I MAKE CHICKEN CURRY WITHOUT COCONUT MILK?
Coconut milk can be substituted for heavy cream in any chicken curry recipe.
Other easy Indian recipes you might enjoy:
HOW TO MAKE CHICKEN VEGETABLE CURRY
Step 1: marinate & roast the chicken
First you will want to prepare the chicken. Cut the chicken breast into bite sized pieces. Make sure the pieces aren't too small, because you will be putting them on skewers and you don't want the pieces to fall off.
Next, add the pieces of chicken to a large bowl along with your marinade ingredients: ½ cup plain greek yogurt, 6 cloves minced garlic, 2 tablespoons fresh squeezed lemon juice, 1 tablespoon curry powder, pink sea salt, and fresh cracked black pepper.
Allow time for the chicken to marinate for 1 hour.
When it is done marinating, preheat the oven to 500 degrees Fahrenheit. Add the pieces of chicken to skewers. Rest one side of the skewer on the edge of the pan so the air can get around them.
If you have a small pan and the whole skewer can be raised this is even better.
Roast the chicken for 15 minutes while your prepare the sauce.
Step 2: make the curry sauce
I love making chicken curry because you can really toss in whatever vegetables you have left over! This one I made with the classic vegetables.
Start by heating 2 tablespoons of avocado oil over medium heat in a large pan or wok.
Add your 1 large chopped yellow onion and saute it until the onion is very soft and almost translucent.
Next, add your vegetables. I used 2 chopped carrots and 2 chopped potatoes in mine this time. But, seriously if you have any vegetables that need to be used up, use those instead! Stir and cook your vegetables until they are tender. You can check them with a fork.
Your vegetables will soften faster if you put a lid over the top of your pan to steam them.
Next, add the 6 cloves of minced garlic. Stir the garlic into the potato and carrot mixture.
Cook only till the garlic is fragrant. Browned garlic will create a bitter flavor!
Add the rest of your ingredients: ¼ cup canned diced tomatoes, 1 tablespoon curry powder with turmeric, 1 cup chicken bone broth (or regular chicken broth if that's all you have), 1 teaspoon red pepper flakes, 3 dried whole chilies, salt and black pepper.
Oh, I had a bag of cauliflower rice in the freezer that I wanted to use so I threw that in my curry sauce too!
You can see that clearly I should've used a bigger pan!
Omit the dried chilies and the red pepper flakes if you don't like it too spicy!
Cover your pan with a tight fitting lid and reduce the heat to low. Cook for about 20-30 minutes to allow all the flavors to come together. When the chicken is done you can add it to the curry.
Stir in the 2 14oz cans full fat coconut milk within about 10 minutes of serving (usually while the rice cooks). You want just enough time for the coconut milk to heat up.
While your curry simmers, cook your rice. You can use any type of rice that you like here!
Once the rice is done it's time to eat!
Chicken curry is delicious served with some fresh chopped cilantro and garlic naan bread.
Get my naan bread recipe here:
If you make this recipe and love it, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card!
- baking sheet
- silicone baking mat or parchment paper
For the chicken marinade
- 2 chicken breasts, cut into cubes
- ½ cup plain greek yogurt
- 6 cloves garlic, minced
- 2 tablespoon lemon juice
- 1 tablespoon curry powder
- salt & pepper
For the curry:
- 2 tablespoon avocado oil
- 1 yellow onion, diced
- 2 lg carrots, peeled and sliced
- 2 yellow potatoes, peeled and chopped
- 6 cloves garlic, minced
- ¼ cup canned diced tomatoes
- 1 tablespoon curry powder with turmeric
- 1 10oz bag cauliflower rice sub chopped cauliflower
- 1 cup chicken broth
- 1 teaspoon red pepper flakes optional for heat
- 3 dried whole chiles optional for heat
- salt and black pepper to taste
- 2 14oz cans full fat coconut milk
- chopped fresh cilantro for serving
- Rice for serving
- Garlic naan for serving
For the chicken:
- Cut the chicken into bite sized chunks, but not too small. Add them to a bowl along with all the ingredients for the marinade. Let the chicken sit in the marinade for an hour.
- Preheat the oven to 500 degrees Fahrenheit. Like a baking sheet with parchment paper or a baking mat.
- Add the pieces of chicken to skewers. Place the skewers on the baking sheet. Make sure that at least one side of the skewer is raised on the side of the tray so that air can circulate around the chicken and cook it evenly. Cook them in the oven for 15 minutes.
For the curry:
- While the chicken cooks, saute the onion in the avocado oil over medium heat until the onion is softened.
- Next, add the carrots, potatoes, and garlic. Cook this until you can smell the garlic.
- Add the canned tomatoes, curry powder, cauliflower rice, and chicken broth. Reduce heat to low and cover with a lid. Add the cooked chicken once it is done. Let the curry cook on low for about 20 minutes.
- Add coconut milk 10 minutes before serving. Stir in to combine.
- While the curry is finishing, cook your rice.
- Serve the curry with rice, fresh chopped cilantro, and garlic naan!