The curry chicken with vegetables is a creamy and flavorful dish that can be prepared in less than 30 minutes. It consists of spiced chicken bites sautéed in a pan, to which we add vegetables like carrots and peas, which become very creamy with the addition of cream or, alternatively, coconut milk or yogurt. In less than 30 minutes you’ll bring to the table a rich, enveloping, and fragrant second course, perfect for both a quick lunch and a dinner with an exotic flavor.
The preparation is very simple: we cut the chicken into bites and sprinkle it with flour, paprika, curry, turmeric, salt, and pepper. We sauté it in a pan with oil and onion, add carrots and peas, cream, and broth or hot water, and continue cooking for about 15 minutes.
A perfect second course for everyday lunch and dinner: just a few steps and you’ll bring to the table a fragrant and tasty dish, also perfect as a single dish if you accompany it with basmati rice, naan bread, or noodles.
Also discover:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients to Prepare Creamy Curry Chicken with Vegetables
- 1.32 lbs chicken breast
- 14.1 oz peas, canned, drained (or frozen)
- 7 oz carrots, cooked, boiled
- 1 red onion
- 0.85 cups liquid cream
- 0.42 cups water (or vegetable broth)
- soy sauce (optional)
- olive oil
- lemon juice
- coriander (or parsley, basil)
- to taste flour
- curry
- turmeric powder
- paprika
- salt
- pepper
Tools to Prepare Curry Chicken
- Cutting Board
- Knife
- Pan
- Wooden Spoon
How to Prepare Creamy Curry Chicken with Vegetables
Prepare the chicken: cut the chicken breast into cubes or strips and place it in a bowl. Add flour, curry, turmeric, paprika, salt, and pepper. Mix well to coat the chicken evenly.
Sauté the onion: slice the red onion and let it wilt in a pan with a drizzle of oil.
Sauté the chicken: add the spiced chicken and cook it for about 5 minutes until well browned.
Add the vegetables: incorporate the already cooked peas and carrots. Mix well.
Create the cream: pour the soy sauce (if using), the cream (or coconut milk/yogurt), add the water or hot broth, adjust the salt and pepper. Continue cooking for about 15 minutes over medium heat, stirring occasionally.
Complete: with the heat off, add a bit of lemon juice and sprinkle with coriander or, alternatively, with fresh parsley or basil.
Serve: accompany the curry chicken with basmati rice, naan bread, or noodles for a complete and irresistible dish.
Storage
In the fridge: store in an airtight container for 2-3 days.
In the freezer: you can freeze it (better if using plant-based cream or coconut milk) for about 1 month. Thaw it in the fridge and reheat in a pan with a splash of water.
Variants
Replace the cream with coconut milk for a tropical note.
Add peppers or zucchini to enrich the dish with other vegetables.
Use Greek yogurt for a lighter version.
Prefer a vegetarian variant? Try with chickpeas or tofu instead of chicken.
Useful Tips
Cut the chicken into small pieces to reduce cooking times.
If you like an extra touch, grate some fresh ginger during cooking.
Adjust the curry to your taste: start with a little and increase if you want a stronger flavor.
FAQ (Questions and Answers)
Can I use turkey instead of chicken?
Yes, turkey breast is a great alternative.
Are frozen vegetables okay?
Absolutely yes, but we recommend blanching them slightly before adding them to the pan.
How can I make it spicier?
Add some chili pepper or a few drops of hot sauce along with the spices.
