Chicken And Vegetable Curry (Indian) Recipe

Name: Chicken And Vegetable Curry (Indian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons oil, divided (I use coconut and olive); 1 cup onion, chopped; 5 garlic cloves, chopped; 1/2 teaspoon crushed red pepper flakes (or more); 2 tablespoons gingerroot, minced; 1 teaspoon salt; 1 teaspoon garam masala; 1 teaspoon cumin; 2 teaspoons curry powder; 3 cloves; 1 teaspoon paprika; 3 bay leaves; 2 tablespoons tomato paste; 1 1/2 cups diced tomatoes; 1 cup coconut milk; 1 medium eggplant, diced; 2 cups zucchini, sliced; 1 1/2 lbs boneless skinless chicken breasts, sliced

Servings: persons

5 tablespoons oil, divided (I use coconut and olive)
1 cup onion, chopped
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (or more)
2 tablespoons gingerroot, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry powder
3 cloves
1 teaspoon paprika
3 bay leaves
2 tablespoons tomato paste
1 1/2 cups diced tomatoes
1 cup coconut milk
1 medium eggplant, diced
2 cups zucchini, sliced
1 1/2 lbs boneless skinless chicken breasts, sliced

1
heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
2
add onion, cook about 8 minutes until soft and gold.
3
add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
4
add salt and spices, cook 3 minutes stirring
5
add tomato paste, tomatoes, bay leaves and coconut milk.
6
bring to a simmer over medium, reduce heat and simmer 10 minutes.
7
in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
8
add zucchini to the tomato mixture, simmer 3 minutes.
9
add chicken and cook through, about 10 minutes.
10
add eggplant, stir and serve.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 tablespoons oil, divided (I use coconut and olive), 1 cup onion, chopped, 5 garlic cloves, chopped, 1/2 teaspoon crushed red pepper flakes (or more), and more.

Yes, Chicken And Vegetable Curry (Indian) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Curry (Indian)

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