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Curry Chicken Rice And Vegetables Recipe

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Chicken Vegetable Curry Recipe Taste of Home
Chicken Vegetable Curry Recipe Taste of Home from www.tasteofhome.com

Description

This curry chicken rice and vegetables recipe is a perfect dinner option for those who love the taste of curry. This dish is a combination of cooked rice, tender chicken pieces, and sautéed vegetables, all flavored with a delicious curry sauce. It's a complete meal in one dish that's easy to make, and it can be customized to your liking by adding or subtracting vegetables.

Prep Time

The prep time for this recipe is about 15 minutes. You'll need to chop the vegetables, cook the rice, and cut the chicken into bite-sized pieces.

Cook Time

The cook time for this recipe is around 30 minutes. It might take a little longer if you're cooking for a larger group or if you're using a different type of rice.

Ingredients

Here's what you'll need for this recipe:
  • 1 cup uncooked rice
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 cup chopped carrots
  • 1 cup chopped broccoli florets
  • 1 cup chopped cauliflower florets
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 1 can (14 ounces) diced tomatoes, undrained

Equipment

For this recipe, you'll need a large skillet or wok, a pot to cook the rice, and a cutting board and knife.

Method

Here are the steps to follow to make this curry chicken rice and vegetables recipe:
  1. Cook the rice according to the package instructions and set it aside.
  2. Heat the oil in a large skillet or wok over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
  4. Add the onion and garlic to the same skillet and cook until soft, about 2-3 minutes.
  5. Add the red bell pepper, carrots, broccoli, and cauliflower to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
  6. Add the curry powder, cumin, turmeric, paprika, salt, and black pepper to the skillet and stir well.
  7. Add the chicken broth and diced tomatoes to the skillet and stir well.
  8. Add the cooked chicken back to the skillet and stir everything together.
  9. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the sauce has thickened slightly.
  10. Serve the curry over the cooked rice and enjoy!

Notes

You can customize this recipe to your liking by adding or subtracting vegetables based on what you have on hand. You can also adjust the spices to your taste.

Nutrition Info

This curry chicken rice and vegetables recipe makes about 6 servings. Each serving has approximately:
  • Calories: 380
  • Protein: 28g
  • Carbohydrates: 46g
  • Fat: 9g
  • Fiber: 5g

Recipe Tips

Here are a few tips to help you make the best curry chicken rice and vegetables:
  • Cut the chicken into bite-sized pieces so that it cooks evenly.
  • If you prefer your vegetables to be softer, you can cook them for a few extra minutes.
  • You can use any type of rice for this recipe, but brown rice will add more fiber and nutrients.
  • If you want to make this recipe spicier, you can add a pinch of cayenne pepper or red pepper flakes.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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