Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of India? Our Curried Chicken and Vegetables Skillet is not just a meal; it's a delightful experience packed with rich flavors and colorful ingredients. In just 30 minutes, you can whip up a dish that’s perfect for weeknight dinners or impressing guests. With tender chicken, crisp vegetables, and a luscious coconut curry sauce, this recipe is sure to become a family favorite. Get ready to dive into a world of spice and savor every bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 onion, chopped
- 2 tbsp curry powder
- 1 can coconut milk (13.5 oz)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the chicken breast into 1-inch cubes, chopping the onion, slicing bell peppers, and cutting broccoli into small florets.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering and hot.
- Add chopped onions to the skillet and sauté for 2-3 minutes until they become translucent and slightly golden.
- Add diced chicken to the skillet, season with salt and pepper, and cook for 4-5 minutes, stirring occasionally, until the chicken is mostly white and beginning to brown.
- Sprinkle curry powder over the chicken and onions, stirring to coat evenly and toast the spices for about 30 seconds to enhance their flavor.
- Pour in the coconut milk, stirring to combine and create a creamy sauce, and bring the mixture to a gentle simmer.
- Add broccoli florets and sliced bell peppers to the skillet, stirring to incorporate into the sauce.
- Reduce heat to medium-low and cook for an additional 8-10 minutes, or until the chicken is fully cooked, vegetables are tender-crisp, and the sauce has slightly thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the skillet rest for 2-3 minutes before serving hot, optionally garnished with fresh herbs like cilantro.
Tips
- Prep Ahead: To save time, chop all your vegetables and dice the chicken in advance. You can even marinate the chicken with curry powder for an extra flavor boost!
- Customize Your Veggies: Feel free to swap out the broccoli and bell peppers for your favorite vegetables. Carrots, snap peas, or zucchini would work beautifully in this dish.
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of curry powder or use a mild blend. For those who love heat, consider adding a pinch of cayenne pepper or fresh chili.
- Perfect Coconut Creaminess: For a creamier sauce, use full-fat coconut milk. If you're looking for a lighter option, light coconut milk will still provide great flavor.
- Serve with Sides: Pair this dish with steamed rice, quinoa, or naan bread to soak up the delicious sauce and make it a complete meal.
- Garnish for Flavor: Fresh herbs like cilantro or parsley not only add a pop of color but also enhance the flavor profile of the dish when sprinkled on top before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 95mg
