Quick Curry Chicken and Vegetables
This quick version of a stereotypical Indian curry carries 80% of the flavor in 20% of the time. If you've done a bit of meal prep, you can easily put this together in 20-30 minutes. Even if you haven't cooked the chicken and vegetables in advance, this is still a fast and easy way to get dinner on the table.Oh, and it tastes great too.
Servings: 4 people
Ingredients
- 1 Tbsp coconut oil
- 1 14.5-oz can diced tomatoes
- 1 14-oz can coconut milk
- 2 inches ginger grated
- 4 cooked chicken thighs sliced into bite-sized pieces, *See Note
- 2 cups cooked, mixed vegetables *See Note
Spice Mixture - **See Note
- 1 tsp coriander seed
- 1/2 tsp cumin seed
- 1/2 tsp mustard seed
- 1/2 tsp ground turmeric
- 10 whole cloves
- 1/4 tsp whole black pepper
- 1/4 tsp garlic powder
- 2-3 dried Thai chile peppers any small chile works, add as many as you want
For Serving
- 2 cups cooked rice or quinoa
- fresh cilantro
- fresh mint
Instructions
- Add the coconut oil, coconut milk, tomatoes, and ginger to a large pot or deep pan. Turn the heat to medium-high.
- While those are coming to temp, place all of the spices into a spice grinder and grind into a powder. Add the ground spices to the pan on the stove. If using raw chicken and vegetables, add these here as well.
- Bring the mixture to a low boil and cook for about 10 minutes, stirring often. The sauce should thicken significantly.
- Add the chicken and vegetables to the sauce on the stove and cook for another 5 minutes. At this point, everything is cooked, so you're just trying to get the chicken hot and coated in the sauce.
- Serve the curry over some rice or quinoa. Top with chopped cilantro or fresh mint leaves.
Notes
* I designed this recipe to be used in conjunction with meal prep. If you didn't do the prep or don't want to, no worries. Use a few cups of mixed, chopped vegetables and 4 raw chicken thighs that you cut into strips. Add them to the sauce at the very beginning to make sure they all cook through.
** If you don't have a large spice collection, you can always just use 1.5 Tbsp of store-bought curry powder. The flavors won't be as strong or as vibrant, but it can save a bunch of time.