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Chicken and Vegetable Curry with Rice Recipe
Ash Tyrrell

Chicken and Vegetable Curry with Rice Recipe

I recently made this Chicken and Vegetable Curry with Rice, and I have to say, it quickly became one of my favorite weeknight meals. I love how the spices fill the kitchen and the aroma makes everyone hungry even before dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g chicken breast, diced – I prefer fresh chicken for the best texture; avoid frozen if possible.
  • 2 tablespoons vegetable oil – Use a neutral oil so the spices shine without competing flavors.
  • 1 medium onion finely chopped – Adds sweetness and depth; don’t skip sautéing for full flavor.
  • 2 garlic cloves minced – Fresh garlic always gives the curry a punch; pre-minced jars are fine in a pinch.
  • 1 tablespoon ginger grated – Fresh ginger works best for a zesty, aromatic curry.
  • 2 medium carrots sliced – Adds natural sweetness; I like using organic carrots for crunch.
  • 1 bell pepper chopped – Red or yellow bell peppers bring sweetness and color.
  • 1 cup green beans trimmed – Use fresh for a crisp bite; frozen beans are softer but still work.
  • 2 medium tomatoes chopped – Fresh tomatoes provide a natural tang and rich color.
  • 1 tablespoon curry powder – Adjust based on your spice preference; I always start mild.
  • 1 teaspoon turmeric – Adds warmth and a golden hue.
  • 1 teaspoon cumin – I toast it lightly in the pan for a deeper flavor.
  • 1 cup coconut milk – Full-fat gives a creamy texture but light works too.
  • ½ cup chicken stock – Enhances the flavor without making it watery.
  • Salt and pepper to taste – Essential for balancing flavors.
  • 2 cups cooked rice – Jasmine or basmati rice works best; it soaks up the curry sauce beautifully.

Method
 

  1. Start by chopping all your vegetables and dicing the chicken. Having everything ready ensures smooth cooking, and I always like to keep my spices measured nearby to add at the right time.
  2. Heat oil in a large skillet over medium heat, then add the chicken. Cook until slightly golden; this locks in the flavor and keeps the meat juicy. Remove from the pan and set aside.
  3. In the same skillet, sauté onions, garlic, and ginger until fragrant. Then add carrots, bell pepper, and green beans. I like them slightly tender but still crisp.
  4. Sprinkle in curry powder, turmeric, and cumin. Stir for about a minute so the spices release their aroma. This step is crucial for a rich, layered curry flavor.
  5. Add the chopped tomatoes, coconut milk, and chicken stock. Return the chicken to the pan and simmer for 10–15 minutes. I taste and adjust seasoning here, adding salt or pepper as needed.
  6. Spoon the curry over a bed of fluffy rice. Garnish with fresh cilantro or a squeeze of lime if desired. I love seeing the vibrant colors of the vegetables pop against the white rice.

Notes

  • I always sauté spices first; it really unlocks the flavor.
  • Cutting vegetables uniformly ensures even cooking.
  • Let the curry simmer on low for a few extra minutes to deepen the flavor.
  • Coconut milk is best added gradually while stirring to avoid curdling.
  • I prefer cooking rice in a separate pot so it doesn’t absorb too much curry liquid.