My hubby, daughters and I are fans of Indian cuisine. We’re such big fans that, the year that my mom wasn’t feeling well and was unable to host her usual family Christmas dinner, my hubby, girls and I went to church first and then went to an Indian restaurant for lunch. That was a big deal because we never ate at restaurants on Christmas since we were always at either my maternal grandparents’ home (when they were alive), my aunt and uncle’s home, or my parents’ home. Fortunately, my mom was feeling better by New Year’s Day, so we enjoyed our family dinner and gift exchange that day.
My list of favorite Indian dishes back then, as well as today, includes butter chicken and chicken tikka masala, two entrees that my girls and I have eaten quite a bit. However, this post will feature a recipe for my take on another favorite entree of mine, chicken curry. Like the other quick dishes that I’ve enjoyed making, my 15-Minute Chicken Curry With Vegetables entree is super easy to make and will taste delicious.
I’ve listed the ingredients and directions below in case you’d like to prepare it for your family. It probably won’t be able to compete with your favorite Indian restaurant, but the dish should satisfy a craving for curry on those days that you don’t have the time or energy to make a complicated meal and want to give your family a delicious and nutritious meal. By the way, since I am an Amazon Associate, I will earn income from qualifying purchases if you click on any of the below products and order them.
What You’ll Need To Make 15-Minute Chicken Curry With Vegetables (Six servings)
*Butter–I used a butter blend that also contains olive oil and salt. But, you can use regular butter or olive oil.
*1 lb. of chicken–You can use cubed chicken breasts or a bag of frozen organic, grilled chicken breast chunks.
*1 cup of frozen green peas–If you don’t have frozen organic peas on hand, feel free to use leftover peas or fresh peas.
*1 cup of carrots–I had organic shredded carrots on hand, so I used them. Sliced carrots could also be used in the recipe.
* 1 cup of cauliflower–I used organic riced cauliflower since I already had some, but you could use chopped cauliflower florets.
* 1 cup of garbanzo beans (rinsed)–I like Whole Foods’ 365 Everyday Value organic garbanzo beans.
* 7 to 8 ounces of curry sauce–My go-to is Saffron Road’s Coconut Curry Korma Sauce that comes in a pouch, but there are others that you could use.
*4-6 cups of Basmati rice–You can either microwave the suggested rice (Tasty Bite Organic Basmati Rice) while the curry is cooking on the stove or use leftover rice from the previous day’s lunch or dinner.
*Salt and pepper (to taste)
15-Minute Chicken Curry With Vegetables
1. Over medium high heat, heat the butter in a deep skillet. Carefully add the frozen grilled chicken chunks or chopped chicken. Cook the chicken for approximately 8 minutes, stirring occasionally to make sure the chicken is lightly browned and heated through.
2. Next, add all of the vegetables to the pan and stir the contents to make sure everything is mixed well.
3. Add the sauce to the pan and, once again, mix all of the ingredients together thoroughly. Cover the pan and allow it to cook over medium high heat for seven minutes.
4. While the curry is simmering on the stove, microwave the rice.
5. Add salt and pepper to taste.
6. Put approximately 3/4 cup of rice onto each plate and ladle the curry on top of the rice. Enjoy!
Substitutions: Green beans could be used instead of peas and sliced carrots could be used instead of shredded carrots. You could also use 4 cups of mixed frozen vegetables instead of the different veggies that I used.