One Pot Chicken & Vegetable Curry Recipe
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I always tell myself that over the summer I’m going to slow down and take things a little easier. And then I don’t. And we get to the fall rush and I’m all, “Wait! What?!” And there’s soccer, and clubs, and piano, and math. So. Much. Math.
And by the time dinner rolls around my head is spinning. I can’t even. I just can’t. Sometimes I shrug helplessly at my husband as he rolls in the door and let him take over, and other times I whip out a one-pot. This One Pot Chicken Curry Recipe is a personal favorite because it’s so insanely easy, but tastes like you cooked all day.
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It’s really easy to get stuck in the order-out slump where every night is crazy so you’re having pizza, fast food, or cooking from a box. But with a little planning (very little, I promise!) and the right recipes, you can keep on track with healthy meals. This recipe is great over rice, zucchini noodles, or just as-is!
One Pot Chicken and Vegetable Curry Recipe
Ingredients
- 8 cups mixed vegetables broccoli, cauliflower, carrot, not frozen
- 1 cup chopped mushrooms
- 1 small sweet yellow onion chopped
- 2 large garlic cloves minced
- 1 can coconut milk or coconut cream 14 ounces
- 2 tablespoons powdered yellow curry
- 6 chicken thighs
- salt & pepper to taste
- optional: coconut oil
Instructions
- If you don't have a large broiler safe pot or pan, then start by lightly browning the tops of the chicken thighs in coconut oil on the stove top. Set browned chicken aside. If you will be using a broiler safe pot or pan, skip this step.
- In an upright blender or with your immersion blender, combine the coconut milk and curry powder. Set aside.
- Add mixed vegetables, mushrooms, onion, and garlic to a (preferably broiler safe) pot or pan. Stir gently, then pour all but 1/2 a cup of the coconut curry mixture over top.
- Place chicken thighs over the veggies and top with the remaining coconut curry mixture.
- Cover and bake on center rack at 425 degrees for 35 - 45 minutes. If using a broiler safe dish, uncover and broil 3 - 5 minutes until chicken is browned.
- Enjoy!
Notes
Nutrition
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Other Awesome Curry Recipes
- Pumpkin Curry Soup Recipe
- Sweet Potato Curry Soup Recipe
- Ground Beef Curry Stroganoff
- Curry Mustard Sauce Recipe
- See all our recipes made with curry!
One Pot Chicken and Vegetable Curry, Ingredients:
- 8 cups mixed vegetables (broccoli, cauliflower, carrot), not frozen
- 1 cup chopped mushrooms
- 1 small sweet yellow onion, chopped
- 2 large garlic cloves, minced
- 1 can coconut milk or coconut cream (14 ounces)
- 2 tablespoons powdered yellow curry
- 6 chicken thighs
- salt & pepper to taste
- optional: coconut oil
One Pot Chicken and Vegetable Curry, Directions:
- If you don’t have a large broiler safe pot or pan, then start by lightly browning the tops of the chicken thighs in coconut oil on the stove top. Set browned chicken aside. If you will be using a broiler safe pot or pan, skip this step.
- In an upright blender or with your immersion blender, combine the coconut milk and curry powder. Set aside.
- Add mixed vegetables, mushrooms, onion, and garlic to a (preferably broiler safe) pot or pan. Stir gently, then pour all but 1/2 a cup of the coconut curry mixture over top.
- Place chicken thighs over the veggies and top with the remaining coconut curry mixture.
- Cover and bake on center rack at 425 degrees for 35 – 45 minutes. If using a broiler safe dish, uncover and broil 3 – 5 minutes until chicken is browned.
- Enjoy!
This One Pot Chicken and Vegetable Curry Recipe article was developed for Collective Bias and Sam’s Club. Opinions and recipes are mine alone.
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Yum! I know not everyone loves the taste of curry, but I do & this dish is so tasty!!
I LOVE Chicken curry! This looks incredibly delicious!!
Yum – delicious recipe! I love one-pot meals this was so flavorful.
This looks amazing! I love one pot meals. So easy and much less clean up. Every busy moms dream. Adding to my menu next week.