plain text version Back to index

Spicy Chicken and Vegetable Curry

Yield: 6 servings | Total Time: 1 hour

By John Bigbutae

This hearty and flavorful curry is a great way to use up any leftover chicken and vegetables in your fridge. You can customize the spice level and the ingredients to suit your taste and preference. The coconut milk adds a rich and creamy texture, while the lime juice and cilantro brighten up the dish. Serve this curry with steamed rice, naan bread, or roti for a satisfying and comforting meal.

Featured in: How to Make a Delicious Curry with Leftovers

INGREDIENTS

FOR THE CURRY

  • 2 tablespoons/30 milliliters vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon/15 grams fresh ginger, grated
  • 2 teaspoons/10 grams curry powder
  • 1 teaspoon/5 grams turmeric
  • 1 teaspoon/5 grams cumin
  • 1 teaspoon/5 grams salt
  • ¼ teaspoon/1 gram black pepper
  • ¼ teaspoon/1 gram red pepper flakes (optional)
  • 4 cups/1 liter chicken stock
  • 1 can/400 milliliters coconut milk
  • 4 cups/600 grams cooked chicken, shredded or chopped
  • 4 cups/600 grams mixed vegetables, fresh or frozen (such as carrots, potatoes, cauliflower, peas, corn, etc.)
  • 2 tablespoons/30 milliliters lime juice
  • ¼ cup/15 grams fresh cilantro, chopped

PREPARATION

MAKE THE CURRY

  1. In a large pot or Dutch oven over medium-high heat, heat oil and cook onion, garlic, ginger, curry powder, turmeric, cumin, salt, pepper, and red pepper flakes (if using) until onion is soft and fragrant, about 15 minutes, stirring occasionally.
  2. Add chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
  3. Add chicken and vegetables and simmer until vegetables are tender, about 15 to 20 minutes, stirring occasionally.
  4. Stir in lime juice and cilantro and taste for seasoning. Adjust as needed.
  5. Enjoy your spicy chicken and vegetable curry! 😋