Curry Chicken with Vegetables
Tender chicken pieces simmered with colorful vegetables in a rich, aromatic curry sauce. This comforting one-pan dish comes together quickly and is perfect served over rice.
Story
A quick and satisfying weeknight dinner that brings together tender chicken and vegetables in a warming curry sauce. The key is to cut everything into similar-sized pieces so they cook evenly.
Ingredients
chicken breast
1 lb (450g)
potato
1 medium
carrot
1 medium
onion
1 medium
green bell pepper
1 small
vegetable oil
2 tablespoons
curry powder
2 tablespoons
cooking wine
1 tablespoon
salt
to taste
black pepper
to taste
water or chicken broth
1 cup (240ml)
Instructions
1
Prep the ingredients
Cut the chicken breast into bite-sized cubes, about 2cm thick. Peel and cube the potato and carrot. Dice the onion and slice the bell pepper into strips. Having everything roughly the same size ensures even cooking.
2
Brown the chicken and vegetables
Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they turn white on the outside, about 3 minutes. Add the onion and stir for another minute until fragrant. Toss in the potato, carrot, and bell pepper. Cook, stirring occasionally, for about 5 minutes.
3
Simmer in curry sauce
Sprinkle the curry powder over the mixture and stir to coat everything evenly. Pour in the cooking wine and let it sizzle for 30 seconds. Add the water or broth, season with salt and pepper, and bring to a gentle boil. Reduce heat, cover, and let simmer for 15 minutes until the vegetables are tender and the sauce has thickened.
4
Serve
Taste and adjust seasoning if needed. Serve hot over steamed rice or with fresh bread to soak up the delicious sauce.
