Chicken and Vegetable Curry packed with delicious vegetables such as carrots, zucchini and butternut squash with some added creaminess of coconut milk.
Have I mentioned how much I love curry? Probably. Actually make that definitely. What can I say, what's not to love about curry?
Really you can add absolutely anything into a pot for a curry, so long as you have that mix of spices right. A good blend of spices is really important, add not enough and the curry will be bland, add too much and well, you won't even be able to identify what is in the pot.
I am by no means a curry expect, in fact when it comes to curries, I am pretty much self taught. Any skills I have learnt when it comes to curry making, has literally been from watching cooking tv shows, reading endless cookbooks and watching friends (I am lucky enough to have a really good friend who has been showing me North Indian cooking, which she of course learnt from her mum and family).
There are really so many different styles of curries out there too, depending on who you ask, it will follow completely different ingredients.
This Chicken and Vegetable Curry was actually using up some vegetables I had in the fridge. I hate waste, so if I think there are ingredients that need to be used up, it will usually go into a pot for a curry or a soup. It's always good idea to do a inventory of produce you have every few days, that way you don't miss things that might become spoilt if left a few more days. The last thing yo want is to waste food you have spend your hard earned money on.
For the vegetables in the dish, you can chop finely by hand or if you are luckily enough to have a food processor, you can add the vegetables to that and blitz till finely chopped. Chopping the veg fine is perfect way to incorporate vegetables into a dish if you have fussy kids (or adults).
I like to use the food processor bowl of my Nutri Ninja Complete Kitchen System with auto IQ technology. I love this blender and food processor. The auto IQ technology, means it blends or chops to a set pattern depending on what it is you are making. So cool and really makes certain kitchen tasks when in comes to cooking, effortless.
This curry is also perfect if you are on a low carb day, just swap out the sweet potato for butternut squash, they are both pretty similar in this curry, I have used both in the past, so can assure you, either are fine. To replace a side serving of rice , you can serve with this delicious Roasted Cauliflower Rice. You have probably come across various ways to cook cauliflower rice, roasting it is my absolutely favourite, as it gives it an amazing flavour. Even more delicious if you use a coconut spray oil.
Looking for some more curry recipes to try? Check out some of these:
- Chicken and Eggplant Curry
- Instant Pot Bombay Lamb Curry
- Coconut Chicken and Sweet Potato Curry
- Chicken, Sweet Potato and Lentil Curry
- Malaysian Butternut Squash Curry
- Coconut Green Lentil Curry
- Lamb and Vegetable Curry
- Lentil Curry
- Chicken Katsu Curry
- Aubergine, Courgette, Sweet Potato and Lentil Curry
- Keema Curry
- Chicken and Cauliflower Curry
- Roasted Butternut Squash and Lentil Curry
- Mild Chicken Curry
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
But in the meantime, make sure you do give this delicious Chicken and Vegetable Curry a try, it's pretty awesome.
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- olive oil spray
- 8 boneless skinless chicken thighs, raw (trimmed of all visible fat and sliced into chunks)
- 1 large onion, chopped
- 3 cloves of garlic, crushed
- 1 tablespoon of grated fresh ginger
- 200g (7oz) carrots, chopped
- 200g (7oz) courgette (zucchini), chopped
- 200g (7oz) sweet potato, roughly chopped (or butternut squash)
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of turmeric
- ½ teaspoon of hot chili powder (for additional heat if you like it)
- 4 cardamom pods
- 1-2 green chilli, halved lengthways
- 1 cup (240ml) of passata
- 2 tablespoons of tomato paste (puree)
- 1.75 cups (400ml) of light coconut milk
- 2 cups (480ml) of chicken stock
- handful freshly chopped coriander
- salt and black pepper
- Spray a large saucepan with some olive oil spray.
- Add the chicken thighs, onion, garlic, ginger, and carrot and fry for approx 6-8 mins, until chicken is lightly browned and vegetables softened.
- Add all the spices and continue to fry for another 2 minutes.
- Stir in the passata, tomato paste, courgette (zucchini), chicken stock, coconut milk and sweet potato (or butternut squash) and bring to the boil.
- Reduce heat to medium and cover and simmer for approx 30 mins until chicken is cooked through and vegetables are softened and sauce has reduced down.
- Season with salt and pepper as needed
- Serve topped with fresh coriander and your choice of sides. Perfect with rice or Roasted Cauliflower Rice.
Please see below for details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- Suitable for Freezing ❄️
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Nutrition InformationYield 6 Serving Size 1 SERVING
Amount Per Serving Calories 237Total Fat 7.8gSaturated Fat 5gSodium 309mgCarbohydrates 19gFiber 3.7gSugar 6.7gProtein 22.1g