Sometimes, you just need a quick yet delicious dish that's easy to tailor to your own tastes. This chicken curry is perfect for that! With tender chicken and fresh vegetables, you can whip up an aromatic meal in no time. The best part: you can customize the recipe to your heart's content and experiment with your favorite ingredients. Whether it's for a speedy dinner after a long day or when friends drop by unexpectedly, this curry is sure to impress.
Quick curry with chicken - fresh, flavourful & easy to make
This quick chicken curry combines tender chicken with fresh vegetables in a flavorful sauce. The preparation is straightforward and adaptable: whether with or without tomatoes, using broccoli, zucchini, or other vegetables—you can tailor the recipe to your taste. Served with basmati rice, you'll have a delicious meal on the table in no time.
Ingredients
- 500 g Chicken breast, e.g. from Kikok, cut into bite-sized pieces
- 150 g Onions, approx. 1-2 pieces, roughly chopped
- 150 g Carrots, approx. 2 pieces, cut into thin slices
- 150 g bell pepper (color of choice), chopped into pieces
- 5 g One clove of garlic, finely chopped
- 100 g brown mushrooms, quartered
- 80 g Leek, approx. 1 stalk, cut into thin rings
- 100 g Bamboo shoots
- Optional: cocktail tomatoes, tomato paste, additional vegetables, chilli
- 100 g Cocktail tomatoes, halved
- 2 tbsp tomato paste
- 100 g Additional vegetables of your choice (e.g. broccoli)
- Chilli to taste
- 1 tsp Curry paste
- 2 tsp Curry powder, more according to taste
- Salt and pepper to taste
- 10 ml Oil for frying
- 500 ml chicken or vegetable broth (amount depends on the quantity of vegetables used)
Instruction
- Marinate: Season the chicken breast pieces with curry powder, salt and pepper. Mix well and leave to marinate for about 30 minutes.
- Fry: Heat the oil in a large pan or frying pan. Fry the marinated chicken over a high heat until browned all over - about 4-5 minutes.
- Add the onions and garlic: Add the onions and garlic and fry briefly.
- Add the vegetables: Add the carrots, peppers, leek and mushrooms and sauté briefly. Optionally, add additional vegetables such as broccoli, courgette or peas.
- Tomato Option: For a subtle tomato flavor, add the tomato paste and cherry tomatoes now and stir well. Alternatively, skip this step and season more heavily with curry paste and curry powder for a pure curry without tomato.
- Add Liquid: Pour in the chicken or vegetable broth until everything is well covered (approx. 500 ml – possibly more depending on the amount of vegetables). Stir in the curry paste and bring everything to a boil.
- Add the bamboo shoots: As soon as the liquid boils, add the bamboo shoots, stir well.
- Simmer: Reduce the heat and let the curry simmer gently for about 10–15 minutes until the vegetables are tender and the chicken is cooked through.
- Season and Thicken: If needed, slightly thicken the sauce by simmering uncovered or by mixing a teaspoon of cornstarch with a little cold water and stirring it into the boiling sauce until it thickens to the desired consistency. Season to taste.
- Serve: Serve with basmati rice and enjoy.
Notes
Variations:This quick and versatile chicken curry combines tender chicken with fresh vegetables in a rich, flavorful sauce. Whether you prefer it with or without tomatoes, or enjoy adding ingredients like broccoli, zucchini, or other vegetables, you can easily customize this recipe to suit your taste. Served over fragrant basmati rice, this dish transforms into a satisfying meal that's perfect for busy weeknights or when entertaining guests Adjusting Liquids and Seasonings. The amount of stock and seasonings depends on the quantity of vegetables used. If you add more vegetables, you'll need to increase the amount of liquid accordingly and adjust the seasoning to ensure the curry remains flavorful. Sauce consistency: To thicken the sauce, you can let it simmer uncovered until it reaches the desired consistency. Alternatively, mix a teaspoon of cornstarch with a bit of cold water until smooth, then add this mixture to the boiling sauce. Let it briefly boil until it thickens. Nutritional values: Please note that the nutritional values can vary depending on the amount of vegetables and stock used. Adding more vegetables or stock will alter the calorie and nutrient content per serving. For precise calculations, you can input the quantities of each ingredient into a nutritional calculator to determine the exact values. Note: If you're short on time, you can cook the marinated chicken immediately without letting it rest beforehand.Note, however, that the marinating time helps the meat to absorb the spices better and thus become more flavourful.
Nutritional values
Calories: 258kcal | Carbohydrates: 20g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0,03g | Cholesterol: 82mg | Sodium: 661mg | Potassium: 1032mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9260IU | Vitamin C: 66mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Let me know how it was!
