Basic Homemade Chicken Veggie Curry

Aug 24, 2023

One thing about me is I’m a dinner for breakfast kinda gal…

I cooked and ate this meal before 10 AM the day when I photographed this 😂🙈

Honestly, it makes a great breakfast! Full of protein, vegetables, and healthy fats… It’s a well-balanced meal any time of day! 🤷🏼‍♀️

Another thing about me is that I didn’t enjoy curry until, probably about 2 years ago.

What a shame.

So many delicious curry moments left behind in my early 20s.

I’m happy to report I LOVE it now (just as long as it’s not too spicy). Luckily, it’s super easy to make from home!

Don’t wait as long as I did to try curry. This is an easy recipe with simple ingredients that isn’t too overpowering with spice — it’s just right.

Easy Homemade Chicken Veggie Curry Recipe

Serves: 3 - 4.

Ingredients:

1 tablespoon coconut oil
1 tablespoon sesame oil
3 pounds chicken thighs or chicken breast (I always prefer thighs), cut into ¼ inch-sized cubes
2 tablespoons yellow curry powder
2 teaspoon salt
2-3 tablespoons red curry paste
- BE CAREFUL, the Mehkala brand found at Whole Foods or Sprouts is MUCH spicier than the Thai Kitchen one (see notes).
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium cauliflower or broccoli head (about 3 cups), cut small
2 ½ cups full-fat canned coconut milk
2 medium-sized bell peppers (your choice of color), diced
2 tablespoons fresh lime juice + 1 lime for serving
1 ¼ tablespoons arrowroot powder or cornstarch (optional - see recipe)
1 tablespoon water (optional - see recipe)
1 bunch fresh cilantro, chopped (optional)

What To Do:

Heat your coconut and sesame oil in a large pot over medium-high. Once heated, add chicken, curry powder, and salt. Cook for 5 minutes until chicken is mostly cooked through.
Add red curry paste, butter, garlic, ginger, cauliflower or broccoli, and coconut milk.
Cover, simmer, and cook until cauliflower/broccoli is becoming tender (about 5-7 minutes).
Add bell peppers and lime juice and cook for another 3 minutes until the peppers soften.
Test for saltiness. Add more salt if needed.
Optional: If you want your curry sauce thicker: make an arrowroot (or cornstarch) slurry on the side by combining the arrowroot powder and water in a small bowl. Add slurry to the pot and bring to a boil. Stir and let simmer for 1 minute to thicken the sauce.
Serve hot with rice. Top with chopped cilantro and an extra lime wedge or two and enjoy!

Notes:

I like the Mehkala red curry paste better, but it has an intense kick. I probably use about 1 ½ - 2 tbsp when using Mehkala, and 3 when using Thai Kitchen.
Arrowroot powder is a paleo substitute for cornstarch. You can use cornstarch if that’s what you prefer and have on hand!