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Chicken and Vegetable Curry with Coconut Milk

Elina James
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 500g boneless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons oil (coconut or vegetable oil)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons curry powder or curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 large carrot, sliced
  • 1 cup cauliflower florets
  • 1 bell pepper, sliced
  • 1 potato, diced (optional)
  • 1 cup green beans or peas
  • 1 can (400ml) coconut milk
  • 1 cup chicken broth or water
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Step 1: Prepare the Base : Chop onions, grate ginger, and mince garlic. Heat oil in a pot and sauté onions until they soften. Add garlic and ginger to build aromatic depth.
  • Step 2: Add the Spices : Mix in curry powder, turmeric, and cumin. Toasting the spices enhances their flavor and creates a rich aroma for the curry.
  • Step 3: Cook the Chicken : Add chicken pieces and cook until they turn white on the outside and begin to lightly brown. This step seals in flavor and texture.
  • Step 4: Add the Vegetables : Stir in carrots, potatoes, cauliflower, bell peppers, and green beans. Coat them well with the spice mixture.
  • Step 5: Add Liquid and Simmer : Pour in coconut milk and broth. Stir gently and bring to a low simmer. Cover and cook until the chicken is fully tender and vegetables are cooked.
  • Step 6: Finish the Dish : Season with salt, pepper, and lime juice. Garnish with fresh cilantro to enhance freshness and aroma.