Mixed Vegetable Chicken Curry
A gluten free curry that is so easy to make that you will instantly fall in love with it. It’s flavor packed with all the amazing spices and the creaminess from coconut milk makes this curry one of the most comforting dishes.
Servings: 4
Calories: 709kcal
Ingredients
- 2 tablespoon olive oil
- 4 cloves
- 1/4 tsp ground cinnamon
- 1 small bay leaf
- 6 garlic cloves minced
- 1 ½ inch ginger root chopped fine
- 2 onions chopped
- 2 to matoes chopped
- ½ cup tomato puree
- 2 teaspoon paprika
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- pinch of salt
- 1 pound chicken thighs bone in
- 2 carrots
- 1 small broccoli head about a cup
- 10 baby potatoes
- 1 cup water
- Salt to taste
- 1 1/4 cup coconut milk
- Garnish with coriander
Instructions
- Heat olive oil in deep bottomed pan. Add cloves, cinnamon, and bay leaves along with garlic and ginger root. Saute for one minute.
- Add chopped onions, cook until translucent.
- Add tomatoes, cook until tomatoes turn mushy.
- Add tomato puree, cook for few minutes.
- Add all the spice powders – paprika, coriander, turmeric and little salt. Mix well.
- Now add chicken pieces , let it cook for 5 minutes.
- Throw in roughly chopped carrots, broccoli and baby potatoes.
- Add 1 cup water, cover the pan with lid and let chicken and vegetables cook. Chicken should take about 20 minutes to cook.
- Adjust salt to taste.
- Pour coconut milk, give a good stir. Turn off flame in 1 minute after pouring in coconut milk.
- Garnish mixed vegetable chicken curry with coriander.
- Serve immediately with brown rice.
Notes
Mildly spiced creamy chicken curry with vegetables is flavor packed and goes well with rice.
Nutrition
Calories: 709kcal | Carbohydrates: 59g | Protein: 30g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 196mg | Potassium: 2056mg | Fiber: 11g | Sugar: 9g | Vitamin A: 6790IU | Vitamin C: 184.2mg | Calcium: 160mg | Iron: 7.1mg