Chicken Curry with Vegetables
A quick and easy chicken curry loaded with broccoli, carrots, and zucchini in a flavorful sauce. Perfect for a busy weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb chicken breast
- 2 cups broccoli florets
- 1 medium carrot
- 1 medium zucchini
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
Instructions
- 1
Cut the 1 lb chicken breast into bite-sized pieces. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
- 2
Add the 2 tbsp curry powder and stir to coat the chicken. Cook for 1 minute until fragrant.
- 3
Add the 1 sliced carrot and 1 chopped zucchini, plus 1/2 cup water. Bring to a simmer, then cover and cook for 5 minutes.
- 4
Stir in the 2 cups broccoli florets and the 1 can coconut milk. Simmer uncovered until vegetables are tender and sauce thickens slightly, about 5-7 minutes. Season with salt to taste.
- 5
Serve hot over rice or with naan, if desired.
Tools you’ll need
- large skillet
- knife
- cutting board
- measuring spoons
- can opener
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