Why You’ll Love This Chicken and Vegetable Curry

• It’s a complete, balanced meal in one pot. You’ve got your lean protein from the chicken, a rainbow of vegetables for fibre and vitamins, and a creamy, flavour-packed sauce that brings it all together. Honestly, it means fewer dishes to wash and more time to relax.
• The flavour is deep and complex, but the process is straightforward. We’re not toasting and grinding whole spices for hours here. The trick is in gently cooking the curry powder with the onions and garlic to unlock its full potential—a simple step that makes a world of difference.
• It’s incredibly adaptable to what you have on hand. Not a fan of bell peppers? Swap in some green beans. Have a sweet potato that needs using? Cube it up and throw it in. This recipe is a wonderful template for culinary creativity.
• It tastes even better the next day. Like many great stews and curries, the flavours have a chance to mingle and deepen overnight. Making a big batch means you’re setting yourself up for an effortless, and possibly even more delicious, lunch tomorrow.

Ingredients & Tools

• 1 tbsp coconut or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp mild or medium curry powder
• 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 large red bell pepper, chopped
• 1 large carrot, sliced into half-moons
• 1 small head of broccoli, cut into florets
• 400 ml can of coconut milk
• 200 ml chicken or vegetable stock
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp brown sugar or maple syrup
• Juice of 1/2 a lime
• Fresh coriander, for serving

Tools: A large, heavy-based pot or Dutch oven, a wooden spoon, and a sharp knife.

Using good-quality curry powder is key here—it’s the heart of the dish. And don’t shy away from the fish sauce; it doesn’t make the curry taste fishy, I promise. It just adds a wonderful savoury depth, a little umami kick that really rounds everything out.

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? Thighs are my personal preference for curry. They have a bit more fat, which means they stay incredibly juicy and tender even through a longer simmer. Breast meat can work, but you’ll need to be careful not to overcook it.
• What kind of curry powder should I use? This is the most common question! A good-quality Madras curry powder is a fantastic starting point. It’s a balanced blend. If you’re new to curries, start with mild. You can always add a pinch of chilli powder later if you want more heat.
• Don’t skip toasting the spices. This is the secret step, honestly. Cooking the curry powder with the onions for a minute or two wakes up the essential oils in the spices, transforming them from dusty and flat to fragrant and complex.
• Shake your coconut milk can! Give it a really good shake before you open it. This helps to emulsify the creamy top layer with the thinner liquid at the bottom, giving you a more consistent texture for your sauce.

How to Make Chicken and Vegetable Curry

Serving Suggestions

Complementary Dishes

• Steamed jasmine or basmati rice — The classic, fluffy base that soaks up every last drop of the delicious sauce. It’s non-negotiable for me.
• Simple naan bread or roti — Perfect for tearing and scooping. A warm, buttery naan is just the best tool for getting every bit of curry out of the bowl.
• A cool, crunchy cucumber salad — A quick salad with thinly sliced cucumber, red onion, and a tangy rice vinegar dressing provides a lovely, refreshing contrast to the warm, spiced curry.

Drinks

• A crisp, hoppy IPA — The bitterness of the beer cuts beautifully through the richness of the coconut milk and cleanses the palate between bites.
• A slightly off-dry Riesling — The touch of sweetness and high acidity in the wine balances the spice and complements the subtle sweetness from the vegetables.
• A tall glass of minty lassi — A yogurt-based drink that’s cooling, creamy, and the ultimate traditional partner for a curry. It’s like a flavour fire extinguisher in the best possible way.

Something Sweet

• Mango sorbet or ice cream — The tropical fruitiness of mango is a natural follow-up to the curry flavours. It’s light, refreshing, and feels like a proper treat.
• A square of dark chocolate with sea salt — A little unexpected, but the bitterness and saltiness are a fantastic, simple way to end the meal on a sophisticated note.
• Cardamom-spiced rice pudding — Carrying the spice theme through to dessert, a creamy, lightly sweetened rice pudding feels comforting and cohesive.

Top Mistakes to Avoid

• Mistake: Adding the curry powder directly to the liquid. If you skip the toasting step with the onions, your curry will taste bland and one-dimensional. The heat and fat are essential for unlocking the spices’ full potential.
• Mistake: Overcooking the chicken. Especially if you’re using breast meat, it can become tough and stringy if simmered for too long. Add it early to seal, but the gentle simmer is just to cook it through.
• Mistake: Making the vegetables mushy. Adding all the veggies at the same time is a recipe for disappointment. Stagger them based on their cooking time—hard carrots first, delicate broccoli last.
• Mistake: Forgetting to season at the end. The final taste and adjust step is crucial. The lime juice and a final pinch of salt brighten everything up and balance the flavours perfectly. Don’t skip it!

Expert Tips

• Tip: Marinate the chicken. For an even deeper flavour, toss the chicken pieces in a tablespoon of the curry powder and a pinch of salt about 30 minutes before you start cooking. It gives the spice a chance to penetrate the meat.
• Tip: Create a smoother sauce. If you prefer a velvety sauce, you can use a hand blender to briefly pulse the curry once it’s cooked, or simply mash some of the softened vegetables against the side of the pot with your spoon.
• Tip: Make it ahead. This curry is a fantastic make-ahead meal. Cook it completely, let it cool, and store it in the fridge for up to 3 days. The flavours will meld beautifully. Reheat gently on the stove.
• Tip: Freeze for a rainy day. This curry freezes exceptionally well. Portion it into airtight containers (leave a little space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this curry vegetarian or vegan?
Absolutely! It’s a very easy swap. Instead of chicken, use a can of drained and rinsed chickpeas or a block of firm tofu, cubed. Use vegetable stock and replace the fish sauce with soy sauce or tamari. Add the chickpeas or tofu when you would add the chicken. The result is just as hearty and flavourful.

My curry is too spicy! How can I tone it down?
Don’t worry, this happens to the best of us. The quickest fix is to stir in a bit more coconut milk or a spoonful of plain yogurt or cream. A pinch of sugar can also help balance the heat. Next time, just use a mild curry powder and remember you can always add more chilli at the end.

Can I use different vegetables?
Please do! This recipe is a blueprint. Sweet potatoes, cauliflower, green beans, spinach (add it right at the end until it wilts), peas, zucchini… almost any vegetable works. Just remember to add them in stages based on how long they take to cook so everything is perfectly tender.

Why is my sauce thin and watery?
This usually happens if the curry isn’t simmered with the lid off for a bit at the end. If your sauce needs thickening after adding the broccoli, simply remove the lid and let it bubble gently for a few extra minutes. The liquid will reduce, creating a richer, thicker sauce that clings to the chicken and vegetables.

Is there a substitute for coconut milk?
If you’re not a fan of coconut, you can use heavy cream (double cream) for a rich, dairy-based curry. For a lighter option, a combination of Greek yogurt and stock can work, but be careful to temper the yogurt with a little hot sauce first to prevent it from curdling when you add it.