Healthy Chicken & Vegetable Curry
Healthy Chicken & Vegetable Curry is great for the family. It is full of flavour, has only a small kick (that can be reduced even further for the non chilli lovers) and packed with nutritious vegetables that are bursting with curry flavour. Boasting vibrant colours, aromatic spices, and nourishing ingredients, this dish offers it all.
Serve with my Last Minute Naan Bread – it’s so easy and complements the curry perfectly. For another Indian-style curry try my Rich Beef Curry and Butter-free Butter Chicken. Or for Thai-style, try my Thai Red Chicken Curry. Both are delicious!
How To Make Traditional Chicken Curry Flavours?
Curry has long been celebrated for its ability to tantalise taste buds. By incorporating lean chicken and an array of nutrient-rich vegetables and avoiding heavy cream, as well as butters, this recipe puts a healthy spin on a traditional ‘creamy’ curry. Proving that you don’t have to sacrifice flavour for nourishment.
Ingredients:
- olive oil
- onion
- garlic cloves
- fresh ginger
- fresh chilli (optional)
- ground cumin
- ground coriander
- cinnamon
- skinless chicken breast or thigh
- coconut cream (or milk if preferred)
- vegetables: zucchini, canned tomatoes, cauliflower, kale – these can also be adjusted to accommodate what’s in the fridge
- passata
- salt and pepper to taste
- fresh coriander (cilantro)
- cooked brown rice for serving, if desired
Can You Use Different Vegetables?
Absolutely. The onion, garlic, ginger, fresh coriander and spices are fairly integral to the dish, however the chicken curry is so versatile it accommodates most vegetables. I would even encourage you to change them if you can use up other veggies you already have. You can also change the chicken to beef, lamb or tofu. You can remove the chicken completely for a full vegetable curry, however be sure to bulk up on the vegetables for this version.
Below are a list of vegetables I have tried, but try any you think would go with the flavours and textures.
- Sweet potato, carrot,
- Kale, baby spinach
- Snow peas, sugar snap peas, green beans
- Potatoes, eggplant
- Broccoli, cauliflower
Can The Curry Be Used For Leftovers?
Yes. Leftover Healthy Chicken & Vegetable Curry can be stored in an airtight container in the fridge for up to three days. Like many dishes, curry can taste better the next day, as the flavours have intensified even further. Alternatively, make extra and freeze in containers as individual or family-sized servings. You can also turn the leftovers into a pie!
With its array of spices and nourishing ingredients, this Healthy Chicken & Vegetable Curry is great for family and friends. As a quick and easy dish to make, the curry is also perfect any night of the week. It is a hearty dish that always satisfies.
So why not treat yourself to a taste of wholesome indulgence with this nourishing curry recipe? From its nutrient-packed ingredients to its irresistible aroma, it’s a dish that proves curries don’t need to be rich from heavy cream and butter. And there are always options for healthier versions which can be both delicious and satisfying. It’s a win, win!
Feedback: How was your Healthy Chicken & Vegetable Curry? Let me know in the comments section below. Cheers, Elby!
Want a taste of something more? Check out my other One Pan | One Pot recipes for more easy weeknight meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Healthy Chicken & Vegetable Curry
This intensely flavoured curry is quite mild and the heat can be reduced even further if you are just after the full curry flavour without the bite.
6
servings15
minutes35
minutes50
minutesStop your screen from going to sleep
Ingredients
1 tbsp vegetable oil
1 brown onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 small red chilli, finely chopped (optional)
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp cinnamon
800 grams chicken thighs (or breasts), trimmed and diced into 2cm pieces
1 zucchini, grated
440 grams canned diced tomatoes
2 cups passata
½ head cauliflower, cut into florets
2 cups kale, thinly sliced
400 ml coconut cream
salt & pepper
2 tbsp fresh coriander, chopped
Directions
- Heat oil in a large saucepan over medium-high heat. Add the onion and cook for 1 minute.
- Add the garlic, ginger, chilli and spices. Cook, stirring for 30 seconds, or until fragrant.
- Stir in the chicken pieces, coating with the spices and cook for approximately 5 minutes, or until browned all over.
- Stir in the zucchini, tomatoes and passata. Cover and simmer for approximately 15 minutes or until the chicken is cooked through.
- Stir in the cauliflower, kale and coconut cream and simmer uncovered for a further 5-10 minutes or until the cauliflower is cooked through and the sauce is reduced to the desired consistency.
- Season with salt and pepper and top with coriander to serve.
Also try my popular Butter-free Butter Chicken and Satay Chicken Curry.