Homemade chicken curry has never been simpler with this foolproof recipe that cooks up in only 30 minutes.—SO much flavor loaded into this comforting, veggie-filled curry!
I did something pretty awesome 3 times this past week.— I made the best chicken curry in the universe.
And then I ate said chicken curry two times in one day.
And loved every.split.second.of.it.
All this curry-craze began a few weeks ago when I got this extremely random, but VERY serious craving for some chicken curry. A bad craving, guys. I wanted it and I wanted it NOW!
It did happen to be only 9am at the time, so I had to suffer through this craving the entire day until dinnertime rolled around.
Longest day of my life for sure. THE HOURS THEY CRAWLED.
And then….magical curry things happened…
And then I pretty much died a peaceful, curry-filled death and went to chicken-curry heaven.
Eeeep! I’minlove, I’minlove, I’minlove.
I’m going to take this opportunity to tell you something pretty miraculous: IT GOT WARM HERE! I’m serious! We actually got above 60º yesterday! I totally pulled out my flip-flops and sunblock and went outside to the lawnchair to soak up every second of this mini-miracle.
Of course, knowing Wisconsin, I’ll probably be back under my pile of 12 fuzzy blankets by the end of this week, but that’s okay because I’m hopping on a plane for FLORIDA tomorrow! Too bad for you poor, unfortunate souls I’m leaving behind in this tundra we call Wisconsin. I feel your pain except not really.
Hee-hee, ha-ha, ho-ho.
Sorry, I know I’m gloating and I guess that’s not really nice of me.
Getting back to this curry-business we somehow strayed from. Guys, I’m serious. This curry is the real deal. It’s super-creamy, loaded with tender chicken and a ton of veggies, and seriously SO full of flavor you might just want to consider eating the whole dang thing straight from the pan.
I’m definitely not above taking on that challenge, but my FAV way to enjoy this curry is just the good ‘ol fashioned way with piping-hot rice in an extra-large bowl. With an extra-large fork and with my extra-large fat pants on.
They’re so pretty once they’re all assembled they practically hurt my eyes.
They don’t stay pretty for long though, believe me. 😉
Oh, and just in case you needed any extra convincing….Uh, check out that title, guys. Do you see those two magical little words? It’s called THIRTY-MINUTE. A dinner game-changer and a deal-breaker if I ever saw one.
This right here, my friends, is a bowlful of flawless chicken curry perfection. Your life is incomplete until you try this.
Hint, hint. TRY IT TONIGHT. Or now. There’s no time like the present and those curry-cravings are SERIOUS business.
Life = Complete.
Belly = Full.
Tastebuds = Needing more. MORE.
30-Minute Chicken Veggie Curry
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Ingredients
- 2 tablespoons olive oil
- 2 lbs boneless skinless chicken thighs cut into 1/2 in cubes
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 cup chopped carrots
- 3 tablespoons tomato paste
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 2 cups coconut milk
- Salt and pepper to taste
- 1/4 cup lime juice
- Hot rice for serving
Instructions
- In a large skillet over medium-high heat, heat oil until shimmering then add chicken, onion, and garlic to skillet. Stir occasionally until chicken is cooked, about 7 minutes. Add broccoli, cauliflower, and carrots to skillet and cook 5 minutes until veggies are golden.
- Stir in tomato paste, ginger, seasonings, chicken broth,and coconut milk until combined. Reduce heat to medium-low and let curry simmer until slightly thickened and veggies are tender, about 10 minutes.
- Remove curry from heat and season with salt and pepper and stir in lime juice. Serve curry warm with hot rice.
More droolworthy curry from my blogging friends!
6-Ingredient One Pot Vegetable Curry — The Food Charlatan
Spinach and Potato Curry — The Pretty Bee
Coconut Chicken Thai Curry — Tastes Lovely
Susan says
I made this tonight and it was bomb.com!!! So easy to make and such great flavors!!! Glad I found this recipe today ! Thanks ! ?????
Sarah says
I’m glad you loved this curry, Susan! Thanks for letting me know. 🙂
Melissa says
This recipe is my favourite by far , family loved it
Christina from Tennesser says
I made this today.
Pros: 1) it tastes very good.
Cons: 1) it took me 2 hours to make. Chopping all the vegetables, trimming and chopping the chicken, and gathering all other needed ingredients took the first hour. 30 minutes?? Hah! 2) It didn’t work for me to cook the chicken, onions and garlic in “a large skillet” at the same time. Just cooking the chicken completely filled up the large skillet. Plus, chicken and onions have different cooking times. So I cooked the chicken, removed from pan, then cooked onions and garlic. Removed from skillet and then cooked the veggies in a Dutch oven and then added the chicken, onions & garlic to Dutch oven with cooked veggies., then added rest of ingredients to Dutch oven.
As I said above, it tasted good. I used an entire can of chicken broth to keep it sufficiently liquid. I also added extra curry and some gram masala. Next time, I’ll use chicken breasts instead of thighs.
I will make this again when I have 2 hours to cook and time to clean up the Ken tchen afterwards.
Christina from Tennessee says
Clean up ‘kitchen’ afterwards. No way to edit my comment. And I’m from Tennessee, not Tennesseer.
Trudi gittlein says
I was wondering about the time stated. Thanks for the heads up! Sure had to scroll a long way to find an actual review.
Lucy Askew says
Thank-you for sharing this recipe! It was absolutely delicious! Even my fussy 2 year old couldn’t get enough! X
Sarah says
Awww yay! Thanks for letting me know, Lucy!
Rebecca says
Hi there – sounds delicious thanks! I’m needing to make large batches to send on a school camp and wondering if it can be frozen and reheated? Thanks for your help 🙂
Sarah says
Yes! This curry freezes well for up to 2 months. 🙂
Rebecca says
Perfect thank you!
Blaky says
Do curry, Cajun, and Italian seasonings really all go together? Thank you.
Sarah says
We find that they do in this curry! Feel free adjust them based on your preference. 🙂