Easy Chicken and Vegetable Curry is a creamy, flavorful weeknight dinner that comes together in about 30 minutes. It’s ideal when you want a comforting, wholesome meal without spending hours in the kitchen. This version balances warm curry spices with turmeric, coconut milk, tender chicken, and a mix of vegetables for a hearty, family-friendly dish.
The spice blend in this recipe pairs curry powder with a savory turmeric blend, garlic and ginger powders for a quick, fragrant base. Toasting the spices first unlocks their aroma and deepens the flavor. From there, the chicken and vegetables simmer gently in coconut milk until tender and saucy. Serve over rice or cauliflower rice, and garnish with fresh cilantro if you like.
This recipe is flexible: swap vegetables, use chicken breasts or thighs, or omit the meat for a vegetarian version. The method is forgiving and works with whatever produce you have on hand. It’s a great base recipe to adapt for dietary needs, preferences, and seasonal produce.
Easy Chicken and Vegetable Curry
Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Servings: 4
Ingredients
- 2 tablespoons avocado oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric-savory seasoning (or ground turmeric blend)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
- 1 medium onion, diced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 2 cups broccoli florets (about 1 small head)
- 1 tablespoon tomato paste
- 1 (13.5 oz) can unsweetened coconut milk
- 2 teaspoons arrowroot flour (or cornstarch)
- 1/4 cup low-sodium chicken broth (or water)
Optional, for serving:
- Fresh cilantro leaves
- Prepared cauliflower rice or cooked rice
Instructions
- Heat the avocado oil in a large skillet or sauté pan over medium heat.
- Add the curry powder, turmeric seasoning, garlic powder, and ginger. Toast the spices for 1–2 minutes, stirring constantly, until they release their aroma.
- Add the cubed chicken, diced onion, salt, and pepper. Toss to coat evenly with the spices. Cook, stirring occasionally, until the chicken is mostly cooked through, about 4–6 minutes.
- Add the diced sweet potato, broccoli florets, and tomato paste. Stir to combine so the tomato paste coats the chicken and vegetables.
- Pour in the coconut milk and stir until the mixture is uniform and starting to come together.
- In a small bowl, whisk the arrowroot flour with the chicken broth until smooth and no lumps remain. Pour this slurry into the pan and stir to combine; this will slightly thicken the sauce.
- Bring the curry to a gentle simmer. Cook uncovered until the sweet potatoes are fork-tender and the sauce has thickened slightly, about 15–20 minutes. Stir occasionally and adjust seasoning with salt and pepper to taste.
- Serve hot over cauliflower rice or your choice of cooked rice. Garnish with cilantro if desired. Enjoy immediately.
Tips and Variations
- Vegetarian option: Replace chicken with chickpeas or extra vegetables such as cauliflower, bell peppers, or zucchini.
- Protein swaps: Use chicken breast, tofu, or shrimp—adjust cooking time accordingly so protein is tender but not overcooked.
- Thickeners: Arrowroot yields a glossy sauce; cornstarch works as a substitute. Mix with cold liquid before adding to the hot curry to avoid lumps.
- Make it milder or spicier by adjusting the curry powder or adding a pinch of cayenne.
- To save time, use pre-chopped vegetables or frozen broccoli florets. If using frozen, add them later in the cooking process to avoid overcooking.
Additional Info
Author: Alex Snodgrass
Servings: 4
Please note: this post contains sponsored content from a spice brand mentioned in the recipe. The recipe and opinions are the author’s own.