Whether you’re craving a rich, aromatic chicken curry or seeking a plant-based alternative, this chicken curry recipe will hit the spot! It’s packed with veggies and has creamy sauce, and I’ve included vegan variations to cater to everyone. Get ready to indulge in a dish that’s hearty, flavorful, and easy to make. Let’s dive in!
Ingredients for Chicken Curry:
- For the Curry Base:
- 500g chicken breast
- 400 ml coconut milk ( or cream to a richer version)
- lots of vegetables: broccoli, onion, carrot, pepper, peas
- 1 tbsp of ginger, grated
- 1 tbsp curry
- 1 tbsp coriander
- ½ tsp chili powder (optional)
- salt, pepper
- coconut oil / olive oil
Instructions for Chicken Curry:
- Prepare the Ingredients: Begin by chopping the chicken into small chunks, then the veggies into small pieces.
- Cook the Chicken (or Vegan Alternative): Add the chicken pieces to the pot, stirring to coat them with the spices. Season with the spices: salt, pepper, curry powder, chili and coriander, then cook for 6-7 minutes, until the chicken is browned on all sides. If you’re making the vegan version, add your protein choice (tofu, chickpeas, or tempeh) and stir gently.
- Add the coconut milk and chicken broth to the pan.
- Add the chopped vegetables to the pan and cook for another 5 minutes. Then, pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Once the curry is simmering, cover the pan and let it cook for about 20-25 minutes, allowing the flavors to meld together and the chicken (or tofu) to cook through. If using tofu or chickpeas, a shorter cooking time of 10-15 minutes will suffice.
- Taste check: add more the spice if needed: Stir in the minced garlic, grated ginger, and more curry powder or chili. Cook for another minute, stirring frequently to avoid burning.
- Garnish & Serve: Remove the curry from the heat. If desired, garnish with fresh cilantro, sesame seeds or a squeeze of lime juice. Serve with steamed rice or naan bread for a complete meal.
Vegan Variations:
If you’re opting for a vegan version of this curry, the good news is that there are many ways to replace chicken while keeping all the flavor! Here are some great alternatives:
- Tofu: Firm tofu works best in this recipe. Press the tofu to remove excess water, cut it into cubes, and either sauté it in a bit of oil until crispy or add it directly to the curry. It will soak up all the flavors and become beautifully soft in the curry.
- Chickpeas: A can of drained and rinsed chickpeas can be added in place of chicken. They add texture and a great protein punch to the curry. Let them simmer in the sauce for a rich, earthy flavor.
- Tempeh: Tempeh is another wonderful protein option that works great in curry.
Serving Suggestions:
This curry pairs wonderfully with:
- Basmati Rice: Light and fluffy rice absorbs the sauce beautifully.
- Naan Bread: Perfect for scooping up curry sauce.
This chicken curry recipe is incredibly adaptable, allowing you to customize it based on dietary preferences. Whether you’re a meat eater or vegan, there’s a version for everyone, and the flavors are nothing short of comforting. Serve it up for a weeknight dinner, a cozy weekend meal, or when you’re hosting guests — it’s sure to impress!
Enjoy the warmth and deliciousness of this curry, and feel free to experiment with different proteins and spices to make it your own.
thebrunchzone.blog 