Easy Chicken and Vegetable Curry
This easy chicken and vegetable curry is a rich, comforting dinner filled with tender chicken, colorful vegetables, and bold, warming flavors. It's easy to make in one pan, packed with wholesome ingredients, and perfect for busy weeknights. Serve it over rice for a satisfying meal everyone will love.
Servings: 4 servings
Ingredients
- 2 tbsp Coconut Oil
- 2 tbsp chopped fresh ginger
- 1 Med sized onion
- 1 Bell pepper I used orange, but any color works well
- 1 Zucchini
- 2 Carrots
- 2 large chicken breast or 3 medium sized
- 1 14 oz can of diced tomatoes
- 3 tbsp of red curry paste or 2 tbsp of curry powder
- 1 14 oz can full fat coconut milk
- Fresh Cilantro or basil for garnish
Instructions
- Heat up a large wok or saucepan on med heat.
- Heat up the coconut oil to coat the pan
- Dice up the chicken and vegetables (if using raw chicken here place it in the pan or move on to the vegetables if your chicken is already cooked).
- Cook the chicken until nicely browned and cooked through, about 5-8 minutes.
- Remove chicken from the pan and keep warm.
- Add the ginger, onion, carrots, pepper, and zucchini to the hot pan.
- Cook for 5-7 minutes until veggies are softened and onion turns clear.
- Add the Diced tomatoes and curry paste or powder.
- Mix thoroughly and simmer for 1 minute.
- Add coconut milk and chicken.
- Simmer for 5 more minutes over medium heat.
- Serve as a soup or with rice or quinoa.