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–+ servings

Chicken and Vegetable Coconut Curry

This Chicken and Vegetable Coconut Curry is a creamy, fragrant dish that's sure to impress. Serve it over rice for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 serves
Calories 450 kcal

Ingredients
  

  • 500 g chicken breast
  • 1 400 ml coconut cream
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp curry powder
  • 1 capsicum
  • 1 zucchini
  • 1 small eggplant
  • 2 tbsp ghee
  • Salt to taste
  • Fresh coriander for garnish
  • 1/2 tsp mustard seeds

Instructions
 

  • Cut chicken breast into 3-4cm cubes, dice onions and mince garlic. Cut zucchini, capsicum and eggplant into pieces the same size as the chicken.
  • Heat ghee in a large pot over medium heat. Add onion and garlic, cooking until softened, add mustard seeds and stir.
  • Stir in curry powder, followed by chicken. Cook until browned.
  • Pour in coconut milk and add mixed vegetables. Simmer for 15-20 minutes until chicken is cooked through.
  • Serve with rice and garnish with fresh coriander.

Notes

Add extra spices for more heat if desired.
Pairs Well With:
Steamed rice or naan bread.
Storage:
• Fridge: Up to 3 days.
• Freezer: Up to 2 months.
Gluten-Free Option:
This recipe is naturally gluten-free.
Dairy-Free Option:
This recipe is dairy-free.
Vegetarian Option:
Replace chicken with chickpeas and add more vegetables.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 15gFat: 30gFiber: 5g
Keyword capsicum, chicken, chicken breast, chicken curry, coconut cream, Curry, dairy-free, easy curry, eggplant, Inadian, keto, One pot dinner, quick dinners, vegetables, zucchini
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