Eating Bird Food · by Brittany Mullins★ 4.7 (25)
Chicken Curry with Vegetables
NUTRITION · PER SERVING50M COOK
CAL 39%·PRO 81%
CARBS 69G35% OF CAL
9G FIBER0G ADDED9G INTRINSIC52G OTHER9G TOTAL SUGAR
FAT 41G47% OF CAL
26G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy one-pot chicken curry simmered in coconut milk with warming spices and abundant fresh vegetables. Served over rice or quinoa, this creamy, fragrant curry is a satisfying weeknight dinner.
mainindiancurrychicken🫕 dutch oven🍳 skilletdairy freegluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons avocado or olive oil (divided)
- 1.25 lbs chicken breast or chicken thighs (cut into 1” chunks)
- 1 cup yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 Tablespoon peeled and finely chopped ginger
- 3 large carrots (peeled and chopped into thin circles)
- 1 red bell pepper (thinly sliced)
- 1 medium zucchini (chopped)
- 3 Tablespoons yellow curry powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt (plus more to taste)
- 1 13.5 oz can coconut milk
- ½ cup vegetable broth or chicken broth
- Black pepper (to taste )
- Cilantro (for serving)
- Cooked basmati rice (for serving)
At a glance
PER SERVING · TIME 50M
CAL 39%·PRO 81%
CARBS 69G35% OF CAL
9G FIBER0G ADDED9G INTRINSIC52G OTHER9G TOTAL SUGAR
FAT 41G47% OF CAL
26G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1187mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1202mg
- Calcium
- 80mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.