Chicken Curry with Vegetables

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Chicken Curry with Vegetables combines bite-sized chicken and roasted veggies with a simple red curry sauce. Serve this with rice and naan bread for a flavor-packed, semi-homemade Indian meal!

Overhead shot of a white and gray bowl with chicken curry and vegetables, rice, and naan bread.

This recipe is inspired by our most recent trip to Hawaii. While staying on the north shore of Oahu, my hubby and I enjoyed a couple of different types of seafood curry on more than one outing, and I knew immediately that I had to recreate the curry sauce FOR SURE. We even stopped for take-out on one occasion and enjoyed it at our sweet airbnb.

In the last month, I’ve been trying different versions at home – chicken curry, curry with meatballs, and then I decided to add in the veggies for this version. They are all SO good, and if you don’t mind a little bit of spiciness, you’re going to love it.

This is a fairly easy, semi-homemade curry sauce. I use a bottled curry paste, while more authentic dishes use “from scratch” ingredients.

Close-up shot of some chicken curry in sauce, with rice and veggies.

Ingredients needed for Chicken Curry with Vegetables:

For the Vegetables:

  • Vegetables – Use a variety of veggies, such as onion, carrots, snow peas, and bell pepper. Slice them thin, in similar shapes for roasting.
  • Roasting Ingredients – You’ll need olive oil, kosher salt, and freshly ground black pepper for roasting the veggies.

For the Chicken Curry:

  • Veggies – Fresh ginger and garlic. These are key to flavor in this curry.
  • Chicken – I used chicken breast, and cut it in bite-sized pieces. You could also use chicken thighs.
  • Red Curry Paste – I used 4 ounces, or the entire jar.
  • Coconut Milk – Full-fat coconut milk gives the curry a wonderful creamy flavor.
  • Chicken Broth – Used to dilute the sauce. I prefer to use lower-sodium broth.
  • Lime Zest – Optional, but great to add some citrus for brightness.
  • Sugar – Just a pinch, for balancing the flavors.
  • Staple Ingredients – Olive oil for sautéing, and kosher salt, freshly ground black pepper, and red pepper flakes (optional).

To serve:

  • Cilantro – Add some chopped cilantro for MORE flavor.
  • Rice – White rice for the win. You’ve gotta serve this over rice, friends.
  • Naan Bread – You will love my homemade naan bread. So good for dipping in the curry sauce!
Overhead shot of a blue dutch oven filled with chicken curry, on a wooden board.

How to make Chicken Curry with Vegetables:

  1. Prep the vegetables. Slice the onions, carrots, and bell pepper. Add them to a baking sheet with the snow peas, and drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Roast for about 25 minutes in a preheated 400 degree oven.
  2. Start the curry. Add olive oil to a medium sauce pan. Add ginger and garlic, and sauté for a minute or so, stirring constantly. Add the chicken, and brown slightly. Cook for about five minutes, stirring occasionally.
  3. Add remaining ingredients. Add the red curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce heat to a simmer for about 10 minutes, or until chicken is cooked through.
  4. Serve. Serve chicken curry and vegetables over white rice, along with some homemade naan bread.
Collage of 1) veggies ready to be roasted, and 2) the ginger, garlic, coconut milk, curry paste, and chicken broth.
Overhead shot of raw chicken cut into bite sized pieces in a glass measuring cup.

Is curry sauce spicy?

THIS recipe is on the spicy side. BUT you can find other versions that are more mild in flavor. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them.

  • Red Curry uses red curry paste, which include red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
  • Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color.
  • Green Curry features green curry paste, containing fresh coriander to provide the green color, and an even milder flavor.
Overhead shot of chicken curry, rice, vegetables, and naan bread, in a white bowl.

Kitchen Tools used for this recipe:

  • Dutch Oven – A recent gift from my hubby, and I love using it. You could also use a regular pan.
  • Baking Sheet – For roasting the veggies. This one is a USA Pan, my fav.
  • Instant Pot – This appliance makes the perfect rice every time.

Make this chicken dish next: Chicken Tortilla Soup

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a white and gray bowl with chicken curry and vegetables, rice, and naan bread.

Chicken Curry with Vegetables

Sue Ringsdorf
Chicken Curry with Vegetables combines bite-sized chicken and roasted veggies with a simple red curry sauce. Serve this with rice and naan bread for a flavor-packed, semi-homemade Indian meal!
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dish
Cuisine American, Indian
Servings 5 servings
Calories 503 kcal

Ingredients
  

For the vegetables:

  • 1/2 large yellow onion – sliced thin
  • 3 large carrots – sliced thin
  • 8 oz. snow peas – chopped
  • 1 large bell pepper – sliced thin
  • 1 Tablespoon olive oil
  • kosher salt and freshly ground black pepper – to taste

For the chicken curry:

  • 1 Tablespoon olive oil
  • 2 Tablespoons ginger – minced
  • 4 cloves garlic – minced
  • 2 pounds chicken breast – chopped into bite-sized pieces
  • 4 oz. Thai red curry paste
  • 13.5 oz. full-fat coconut milk – 1 can
  • 1 cup lower sodium chicken broth
  • 2 teaspoons lime zest – from about 1/2 lime
  • 1 teaspoon sugar
  • kosher salt and freshly ground black pepper – to taste
  • pinch of red pepper flakes – for extra heat!

To serve:

  • chopped cilantro
  • white rice – cooked
  • homemade naan bread

Instructions
 

For the veggies:

  • Preheat oven to 400 degrees. Spread the prepared veggies on a sheet pan. Drizzle with olive oil, salt and pepper. Bake for approximatly 25 minutes, or until veggies are fork tender.

For the chicken curry:

  • In a Dutch Oven or large skillet, heat olive oil over medium-high heat. Add the ginger and garlic and stir constantly for about one minute. Then add the chopped chicken, some salt and pepper, and cook for about five minutes, stirring occasionally.
  • Add the curry paste, coconut milk, chicken broth, lime zest, sugar, kosher salt, freshly ground black pepper, and red pepper flakes (optional). Bring to a boil, and then reduce heat to a simmer. Cook for about 10 more minutes or until chicken is cooked through.

To serve:

  • To bowls, add cooked rice and veggies, and top with chicken curry. Add chopped cilantro and some freshly ground black pepper. Serve with homemade naan!

Nutrition

Calories: 503kcalCarbohydrates: 18gProtein: 44gFat: 29gSaturated Fat: 17gCholesterol: 116mgSodium: 269mgPotassium: 1222mgFiber: 4gSugar: 8gVitamin A: 12363IUVitamin C: 79mgCalcium: 98mgIron: 5mg
Keyword chicken curry, chicken curry with vegetables
Tried this recipe?Let us know how it was!

4 Comments

  1. I made this tonight after making the “wrong” curry a couple of weeks ago. No comparison, this is so flavorful and delicious. I will make over and over again as Indian food is a favorite of ours!!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the curry, Shari! Thanks for the feedback! 🙂

  2. Pro tip is to include the naan bread! The combination of the two is amazing. Try this recipe when you are bored and want to try something different!

    1. Suebee Homemaker says:

      Yes sir! Curry and naan are a match made in heaven!

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