25 August 2016

Chicken Veggie Curry

 Gotta love TJ's for the inspiration.

A hot pot of goodness loaded with tender pieces of chicken and veggies.

It's no secret that I love curry and Indian food. Something about the warm, flavorful spices are so very comforting to me. Morgan's not a huge fan but he tolerates it. The girls enjoy it like me and even Zach, happily ate up this dish.
Go, Zach!

If you like the flavors of curry or you're just looking to change up/spice up your dinner rotation, give this a try!
I was inspired to make it by the 2% coconut milk I found at TJ's. Even at 2%, this dish is super creamy. Almost a bit too creamy for me but I think that's why the kids like it.

Also, this is not a spicy dish so it's family friendly (although you know I had to add squirts of Sriracha to my own bowl).

The recipe is easily customizable in that you can add any veggies you have and chicken thighs are a must. Breasts will dry out and be tough. And the leftovers are even more amazing the next day!

Chicken Veggie Curry
via Whole and Heavenly Oven

  • 2 tablespoons olive oil
  • 2 lbs boneless skinless chicken thighs, cut into 1/2 in cubes
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflower florets
  • 1 cup chopped carrots
  • 3 tablespoons tomato paste
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Italian seasoning
  • 1/2 cup chicken broth
  • 2 cups coconut milk
  • Salt and pepper to taste
  • 1/4 cup lime juice
  • Hot rice for serving
  1. In a large skillet over medium-high heat, heat oil until shimmering then add chicken, onion, and garlic to skillet. Make sure your chicken is well seasoned with salt and pepper. Stir occasionally until chicken is cooked, about 7 minutes. Add broccoli, cauliflower, and carrots to skillet and cook 5 minutes until veggies are golden.
  2. Stir in tomato paste, ginger, seasonings, chicken broth, and coconut milk until combined. Reduce heat to medium-low and let curry simmer until slightly thickened and veggies are tender, about 10 minutes.
  3. Remove curry from heat and season with salt and pepper and stir in lime juice. Serve curry warm with hot rice.

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