Welcome to the delightful world of home cooking with this Creamy Chicken Curry with Vegetables recipe! This dish combines tender chicken fillets with aromatic spices and fresh vegetables, resulting in a flavorful meal that’s both comforting and nutritious. The creamy sauce, enhanced by the richness of milk and a hint of mustard, creates a velvety texture that coats the chicken and vegetables beautifully. Perfect for family dinners or meal prepping, this dish pairs wonderfully with rice, naan, or even quinoa. Let’s dive into the details of making this delectable chicken curry that is sure to become a favorite in your kitchen!

Full Recipe:

Ingredients

For the Curry:

• 2 chicken fillets (about 300-400 grams)
• 1 onion, chopped
• 1 carrot, chopped
• 180 ml milk (whole or low-fat)
• 1 teaspoon curry powder
• 1 teaspoon dried garlic
• 1 teaspoon mustard (yellow or Dijon)
• 1 tablespoon flour (all-purpose or whole wheat)
• Salt and pepper to taste
• Olive oil (for cooking)

Making It Step by Step

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Start by chopping 1 onion and 1 carrot into small pieces. The smaller the pieces, the quicker they will cook and the more they will blend into the sauce.
2. Slice the Chicken: Cut the 2 chicken fillets into bite-sized pieces. This allows for even cooking and easier serving.
3. Measure the Spices: Prepare 1 teaspoon of curry powder, 1 teaspoon of dried garlic, and 1 teaspoon of mustard.
4. Gather the Milk: Measure out 180 ml of milk, which will add creaminess to your sauce.

Step 2: Cook the Chicken

1. Heat the Oil: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Ensure the oil is hot but not smoking.
2. Cook the Chicken: Add the chicken pieces to the hot oil. Season with a pinch of salt and pepper. Sauté the chicken for about 5-7 minutes or until it’s golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside.

Step 3: Sauté the Vegetables

1. Sauté Onions and Carrots: In the same skillet, add the chopped onion and carrot. Cook for about 3-4 minutes, or until the onion becomes translucent and the carrot softens slightly.
2. Add Spices: Sprinkle in the curry powder and dried garlic. Stir well to coat the vegetables and cook for another 1-2 minutes until the spices become fragrant.

Step 4: Create the Sauce

1. Make a Roux: Sprinkle 1 tablespoon of flour over the sautéed vegetables. Stir to combine and cook for about 1 minute. This will help to thicken the sauce.
2. Pour in Milk: Gradually add the 180 ml of milk while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
3. Add Mustard: Stir in 1 teaspoon of mustard and mix well. The mustard adds a unique tang that complements the curry flavor.

Step 5: Combine and Simmer

1. Return Chicken to the Pan: Add the cooked chicken back into the skillet, stirring to coat it with the creamy sauce.
2. Season to Taste: Taste the sauce and adjust the seasoning with salt and pepper as needed.
3. Simmer: Let the curry simmer on low heat for 5-10 minutes, allowing the flavors to meld together. Stir occasionally.

Step 6: Serve

1. Prepare the Plate: Once the curry is ready, remove it from the heat.
2. Garnish (Optional): If desired, garnish the dish with fresh herbs such as cilantro or parsley for added freshness.
3. Pair and Enjoy: Serve the creamy chicken curry over cooked rice, quinoa, or alongside naan bread for a complete meal.

Cooking Tips

• Add More Vegetables: Feel free to customize this curry by adding more vegetables like bell peppers, peas, or spinach for added nutrition.
• Adjust Spiciness: If you enjoy a spicier dish, consider adding some chopped fresh chili or a pinch of cayenne pepper when sautéing the onions and carrots.
• Use Low-Fat Options: For a lighter version, you can use low-fat milk or a plant-based milk alternative.
• Meal Prep: This dish is excellent for meal prep. Make a larger batch and store it in the fridge for up to 3 days or freeze it for up to 1 month.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat.
• Freezing: This curry can be frozen for up to 1 month. To reheat, allow it to thaw overnight in the refrigerator and then reheat on the stovetop or microwave.

Nutritional Facts (Per Serving)

• Calories: Approximately 320 kcal
• Protein: 25g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 4g
• Sodium: 400mg

Note: Nutritional values are approximate and may vary based on specific ingredient brands and portion sizes.

FAQs

1. Can I use boneless chicken thighs instead of fillets?

Yes, boneless chicken thighs work well and will add extra flavor and moisture to the dish.

2. Is this dish spicy?

The level of spice is mild, but you can adjust the heat by adding more curry powder or fresh chilies.

3. Can I substitute the milk with coconut milk?

Absolutely! Coconut milk will give the curry a rich, tropical flavor.

4. What can I serve with this curry?

This creamy chicken curry pairs wonderfully with steamed rice, quinoa, or naan bread.

5. Can I make this dish vegetarian?

Yes! Substitute the chicken with chickpeas or your favorite vegetables to create a vegetarian version of this curry.

Conclusion

This Creamy Chicken Curry with Vegetables is a delightful and comforting dish that is perfect for any occasion. Its rich and creamy sauce, combined with tender chicken and nutritious vegetables, makes it a wholesome meal that’s sure to please everyone at the table. Whether you’re preparing a quick weeknight dinner or a cozy weekend meal, this curry is easy to make and incredibly satisfying. So gather your ingredients, and treat yourself and your loved ones to this delicious homemade dish! Happy cooking!