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.

Course Main Course
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 296kcal
Author April Woods


  • 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


  • 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!


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


Calories: 296kcal