Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (e.g., bell peppers, carrots, peas, and broccoli)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan bread for serving
Instructions
-
In a large skillet or pan, heat the vegetable oil over medium-high heat.
-
Add the chopped onion and cook for about 3-4 minutes until it’s softened and translucent.
-
Stir in the minced garlic and ginger and cook for an additional minute until fragrant.
-
Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another minute to toast the spices.
-
Add the diced chicken pieces and cook until they are no longer pink in the center.
-
Pour in the diced tomatoes and coconut milk. Stir to combine.
-
Add the mixed vegetables and season with salt and black pepper.
-
Reduce the heat to medium-low, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
-
Taste and adjust the seasoning as needed.
-
Serve your Chicken and Vegetable Curry hot, garnished with fresh cilantro if desired.
-
Enjoy the aromatic and spicy flavors of this chicken and vegetable curry with a side of rice or naan bread.
This Chicken and Vegetable Curry is a satisfying and flavorful dish that brings together the bold spices of curry with the goodness of chicken and vegetables.