One Pot Chicken & Vegetable Curry Recipe

This One Pot Chicken and Vegetable Curry Recipe article was developed for Collective Bias and Sam’s Club. Mama Loves Food has been compensated for time and work. Opinions and recipes are mine alone. #CollectiveBias #SamsClubMag

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.

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

This One Pot Chicken Curry Recipe is a personal favorite because it's so insanely easy, but tastes like you cooked all day.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Indian

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 296kcal

Author: April Woods

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

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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

Calories are automatically generated. For best results calculate based on your exact ingredients. 

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Nutrition

Calories: 296kcal

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Get your kids in the kitchen young so they appreciate healthy and delicious food!

I picked up my coconut milk, coconut oil, and other ingredients (as well as some back to school supplies!) on a quick trip to Sam’s Club.  Did you know August is Health Awareness Month?  And Sam’s Club is a great destination to grab what you need to stay healthy and well.

Sam’s Club is providing in store free health screening on September 12th to help keep members healthy.  Also, Sam’s Club publishes a Healthy Living Made Simple magazine full of articles and resources aimed at keeping you and your family in their best shape!

Do you cook with coconut products?  What’s your favorite recipe?

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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:

1. 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.
2. In an upright blender or with your immersion blender, combine the coconut milk and curry powder.  Set aside.
3. 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.
4. Place chicken thighs over the veggies and top with the remaining coconut curry mixture.
5. 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.
6. Enjoy!