Chicken Curry with Rice and Vegetables

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 4

Introduction

Chicken Curry with Rice and Vegetables is a comforting, aromatic meal that pairs tender chicken with a creamy, spice-kissed sauce and colorful veggies over fluffy rice. What makes it special is the balanced warmth of curry, turmeric, and cumin layered over coconut milk for silky richness. The vegetables add freshness and texture, turning this into a complete, weeknight-friendly dinner. Quick tip: bloom the spices in oil before adding liquids—this unlocks deeper flavor and that signature curry aroma.

Ingredients

• 1 ½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size cubes
• 2 cups (400 g) cooked basmati or jasmine rice
• 2 cups (300 g) mixed vegetables (carrots, bell peppers, green beans, or peas)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp (15 g) fresh ginger, grated
• 2 tbsp (30 ml) vegetable oil or ghee
• 2 tbsp (30 g) curry powder or curry paste
• 1 tsp (5 g) ground turmeric
• 1 tsp (5 g) ground cumin
• ½ tsp (2 g) ground coriander
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup (240 ml) chicken broth
• 1 tbsp (15 ml) tomato paste
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Step-by-Step Instructions

1. Season the chicken: Pat chicken dry and season lightly with salt and pepper. This builds flavor and helps browning.
2. Sweat the aromatics (4–5 minutes): Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add onion and cook until translucent. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
3. Bloom the spices (1 minute): Add curry powder, turmeric, cumin, and coriander. Stir constantly to toast and release their aroma—avoid scorching.
4. Brown the chicken (5–6 minutes): Increase heat to medium-high, add chicken, and cook, stirring occasionally, until lightly browned on the outside.
5. Build the sauce: Stir in tomato paste, then pour in coconut milk and chicken broth. Scrape up any browned bits from the pan; bring to a gentle simmer.
6. Simmer with vegetables (15–18 minutes): Add mixed vegetables. Cover and cook, stirring occasionally, until chicken is cooked through (165°F / 74°C) and vegetables are tender-crisp.
7. Adjust & finish: Taste and season with additional salt, pepper, or curry to preference. For a thicker sauce, simmer uncovered 2–3 minutes more.
8. Serve: Spoon curry over warm rice and garnish with fresh cilantro. Enjoy the creamy sauce, tender chicken, and bright veggies in each bite.

FAQs

Can I make this curry ahead of time?

Yes. It keeps in the refrigerator up to 4 days and freezes well for about 2 months. Flavors deepen after a day.

What vegetables work best?

Carrots, bell peppers, peas, and green beans hold texture nicely. You can also fold in spinach or zucchini during the last few minutes.

How can I reduce the heat?

Use a mild curry powder and skip extra chilies. Add a splash of coconut milk or a pinch of sugar to soften any sharp edges.

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