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Easy Chicken Curry with Vegetables Recipe

Easy Chicken Curry with Vegetables

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Average Rating:

Total Reviews: 55

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  • on May 07, 2013

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    I really enjoyed this recipe and so did my fam. I swapped red bell pepper for the carrots and added snow peas too. I might add some Sriracha next time to boost the heat. I like this recipe because it is easy, gives the Indian flavor and there are lots of ways to tweak it to fit your individual taste. The could be a great veggie curry with no chicken, just mushrooms or tofu.

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  • on May 06, 2013

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    Super good! Just enough curry! Only changed the amount of garlic, added about 20 cloves! This was a very fast put together recipe! It's a make again and add to the recipe book.

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  • on April 20, 2013

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    Very good recipe, just be prepared to tweak it to your specs. I subbed red bell pepper for the carrots and added mushrooms. I only had about a tbsp of curry paste so added a bit of sirracha and fish sauce, which worked well. The only thing I would change next time is to use less coconut milk as the final product was a little soupy. Would also use chicken thighs as they would probably be less likely to get dry.

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  • on April 11, 2013

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    @ Old Sea Captain...something missing? Just yesterday we were at my favorite Thai restaurant, and I just had my leftovers of my favorite dish there, curried chicken! Maybe the thing missing here....instead of 1 teas. dried basil, use instead 1 cup fresh basil. It's lovely in this dish. The dish I get has these veggies: red and green peppers, zucchini. Also mushrooms.

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  • on March 19, 2013

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    My oldest daughter asked me to make chicken stir-fry for her birthday. She loves curry so when I came across this recipe I had to try it and it did not disappoint. My whole family raved that it was full of flavor and delicious!

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  • on February 20, 2013

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    This was the first time making curry and it was delicious! Besides trying everywhere to find red curry paste, it was simple to make. I used Silk's soy coconut millk to cut all the fat and calories out that regular coconut milk has. I'm going to try and make it with tofu next time for my vegan sister in law.

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  • on January 18, 2013

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    Melissa, this was just wonderful. It was easy and inexpensive as advertised. The red curry paste gave it a perfect kick. Served it with plain basmati rice. Took me longer than 20 minutes to thicken the sauce. Cooking in the sauce the breast stayed just fine. A great addition to my Indian repertoire to add to chicken tikka masala.

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  • on January 14, 2013

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    Easy, delicious, and even my mad scientist experimentation hasn't ruined it...yet! Pretty much any vegetable tastes great in this sauce, so I just grab whatever is on hand. I prefer cutting cherry tomatoes in half instead of using canned tomatoes. I also add some curry and peanut butter to the sauce and it really takes it to a whole new level. A little toasted crushed pistachios or peanuts makes a nice topper!

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  • on December 25, 2012

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    I watched Melissa make this Easy Chicken Curry with Vegetables on TV and the next day I fixed it for my husband and myself. It is absolutely delicious. The only thing I did different was on the can of diced tomatoes, I used Fire Roasted Diced Tomatoes. I will be making this on a regular basis, since it uses little meat and plenty of vegetables. I did use frozen broccolli instead of fresh and it was great. After it simmered for 20 minutes, I added about 2 cups of instant brown rice and cooked for an additional 5 minutes - DELICIOUS!!

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  • on December 23, 2012

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    This is delicious! I used fresh basil at the end and served with brown rice. I've had some bad curry experiments but this one is a keeper. I can also see tweaking this a bit with some different proteins and veggies. Yum!

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