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4.50 from 2 votes

30-Minute Chicken Veggie Curry

Homemade chicken curry has never been simpler with this simple, foolproof recipe that cooks up in only 30 minutes.---SO much flavor loaded into this comforting, veggie-filled curry!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 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


  • 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.