Chicken curry with vegetables, or with basmati rice, is a typical Middle Eastern preparation that I make often and gladly. This time, however, instead of serving it with basmati rice we prepared it with vegetables so as to have a main course with a tasty side dish that’s very quick to prepare since everything cooks together in very little time.
Another important thing you should know is that chicken curry is usually made with coconut milk, which gives the dish a certain sweetness that tones down the strong flavor of the curry itself, but I used a small amount of cow’s milk because I don’t like the sweet taste of coconut milk; you can replace it without problems, in fact I’m sure you’ll like it much more.
Curious? Find out how to prepare the chicken curry with vegetables right after the photo as always!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 107.65 (Kcal)
- Carbohydrates 9.30 (g) of which sugars 2.09 (g)
- Proteins 10.93 (g)
- Fat 3.73 (g) of which saturated 0.85 (g)of which unsaturated 0.62 (g)
- Fibers 2.41 (g)
- Sodium 312.45 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the chicken curry with vegetables
- 0.9 lbs chicken breast
- 1 spring onion
- 2 zucchini
- 2 carrots
- 2/3 cups milk
- 1/2 cups flour
- 2 pinches salt
- 2 tsp curry powder
- 1 tbsp parsley
- 2 tbsp extra virgin olive oil
How to prepare the chicken curry with vegetables
Prepare the chicken curry with vegetables by cleaning and trimming the vegetables, then slice the carrots and zucchini into rounds and cut the spring onion into pieces.
Cut the chicken breast into bite-sized pieces and coat them in the flour, shaking off any excess.
In a high-sided skillet heat the extra virgin olive oil, then sauté the spring onion until it becomes almost translucent. Add the chicken pieces and brown them for a few minutes to develop flavor.
Add the vegetables, stir, season with salt and curry powder, and cover with the milk.
Cook over moderate heat for 15 minutes, stirring often; if you see the cooking liquid drying out too much, add a few tablespoons of hot water.
How to store the chicken curry with vegetables?
Chicken curry with vegetables can be kept in the refrigerator for 2 days in an airtight container.
You can freeze the chicken curry and then let it thaw at room temperature before reheating in a pan.
Can I use coconut milk?
Of course, just replace the cow’s milk with coconut milk in equal measure.
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