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This warm, comforting bowl of Easy Chicken Curry with Vegetables will make your week! Seared cubed chicken with veggies like onions, peppers, potatoes, peas, carrots, and mushrooms come together in a rich creamy curry broth to make the perfect meal of the day, and even week, if you end up with left overs.

A dish of flavorful chicken curry with vegetables served on a bed of white rice and sprinkled with chili flakes
Sprinkle some chili flakes for an added kick!

You know dinner was extra good when you wake up the next morning craving a bowl! You know that happens, don’t act surprised lol! Some meals are just THAT good, and this is one of them! Robust flavors, wonderful textures, delectable ingredients that marry so well you’ll be craving it more often than you imagine!

What Makes a Good Chicken Curry Dish?

For starters, making your own curry paste at home is definitely on the top of the list. Nothing beats homemade sauces, especially when it comes to an authentic curry paste or sauce.

You more than likely already have the ingredients in your pantry and fridge, if not, make a quick trip to your local grocery store. Or, place a quick order online for pickup or delivery!

Creamy and easy chicken vegetable curry on a bed of white rice
Delicious chicken vegetable curry on a bed of white rice!

Unless you’re really craving it and have very little prep time, don’t skimp on making the curry sauce on your own. Store-bought curry paste won’t give your dish the edge it needs.

Another important trick for a great-tasting curry dish is the freshness and variety of the ingredients. This particular dish calls for plenty of veggies, so the fresher they are they better their flavors will accentuate the chicken and the sauce.

creamy chicken vegetable curry served on a bed of white rice and sprinkled with chili flakes

Also, the variety in veggies and spices and ensuring the combinations of both marry well together does wonders for leveling up flavor! Using just the right amounts of garlic and ginger is essential to the balance of flavors in this dish, as is the curry spice.

You don’t want one thing overpowering everything else and that’s easy if you don’t measure out or get carried away with the spices!

Finally, searing your chicken just right helps trap juices of the chicken for added flavors. You can opt for marinating your chicken ahead of time in a bit of the same spices like ginger, garlic, and curry.

When you sear the cubed marinated chicken, you’ll be trapping those juices and flavors in, therefore adding an extra kick of flavor to your dish!

Want a Vegan Version?

You can definitely make this chicken curry with vegetables dish vegan with these two swaps! Replace milk with coconut milk and chicken with tofu. For the tofu, cube into bite size pieces then sauté’ on each side and set aside.

Add the tofu right before you begin to simmer the stew. If you’d like some depth of flavor you can add an extra vegetable bouillon cube. You’ll get all the full-bodied flavors of the original dish but in vegan form!

a dish of chicken vegetable curry recipe served on a bed of rice and sprinkled with chili flakes
A meal everyone at home will love!


  • chicken breast
  • avocado oil
  • potatoes 
  • onion 
  • carrots 
  • peppers 
  • peas
  • mushrooms 
  • water
  • milk or coconut milk, almond milk or oat milk
  • garlic and ginger paste
  • bouillon cubes (optional)
  • flour
  • curry spice

Tips for Chicken Curry with Vegetables:

  • Use any vegetables of your liking! My recipe calls for vegetables that my family and I enjoy but you can others like broccoli, cauliflower, Brussel sprouts, or string beans.
  • If you can’t make the curry paste/sauce, then go ahead and get a store-bought jar and use it. Store-bough curry is better than none at all!
  • Going for extra spicy flavors, you can add a little extra zing by adding more ginger or garlic, using a spicy curry mix, or adding jalapenos to the dish. You can also simply add some red chili flakes or cayenne pepper on your dish before eating!
  • Always go for the freshest vegetables and ingredients for enhanced flavors!
  • Want a thicker and more dense broth? Use chicken thighs or any piece of chicken still on the bones! The bone will give the broth a ton more flavor and more hearty feel.
  • If you choose to marinate your chicken, you can use similar spices from the curry sauce or you can give it more zest and marinate in some lemon juice!
  • Serve the final product over a bed of rice: jasmine, basmati, or rice of choice. You can also serve a side salad along with it!
  • Garnish with fresh cilantro, parsley, or shallots!

a dish of chicken vegetable curry recipe served on a bed of rice

Frequently Asked Questions

What goes in chicken curry?

Olive or avocado oil – used for sautéing. Cubed chicken breast, potatoes, carrots, peas, mushrooms, peppers and onions and only curry spice.

Can I make this dish without chicken?

Yes, you can uses tofu if you’re looking for a vegan option. If you just aren’t in the mood for chicken, you can use beef shanks or shrimp.

Can I use the slow cooker or crockpot for this dish?

Definitely! You create your sauce in the cooker first, then add chicken and veggies. Total cook time can be around four hours on high or six to eight hours on low.

How to store leftovers?

Leftover chicken curry can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to three months!

Recipes You May Want to Try

5 from 9 votes

Easy Chicken Curry with Vegetables

By: Lama
A hearty comfort-food that will warm your soul as you cook it and even more when you eat it!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • 2 lbs chicken breast, cubed
  • ¼ cup avocado oil
  • 3 large potatoes, cubed
  • 1 large onion, cubed
  • 1 cup carrots, cubed
  • 1 cup colored peppers, sliced
  • ½ cup peas
  • 1 13.2 oz can mushrooms, drained
  • 2 cups water
  • 3 cups milk , or coconut milk, almond milk or oat milk
  • 2 tablespoons garlic and ginger paste
  • 2 bouillon cubes, optional
  • 3 tablespoons flour
  • ¼ cup curry spice


  • In a large pot add avocado oil on high heat the add the cubed chicken. Sear on high heat for 3-4 minutes.
  • Add in the ginger and garlic paste, onions, carrots, potatoes, peas and peppers to sauté' together for about 8 minutes.
  • Then add the bouillon cubes (optional), curry spice, salt, and 2 cups of water
  • In a bowl, mix together 2 tablespoons of flour with 3 cups of milk until flour is diluted, then pour into the heated pot. Stir well and allow to come to a boil until sauce has slightly thickened
  • Simmer for 15 minutes stirring occasionally. Serve over warm rice.


Sprinkle crushed red pepper for a kick of heat to elevates the curry flavor.  This stew stays fresh for a good week when tight sealed and refrigerated. It is a great meal prepping since it can be enjoyed all week long. 
Like this recipe? Rate and comment below!

About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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Recipe Rating


  1. 5 stars
    Hi, thanks for this amazing Chicken Curry With Vegetables recipe. It’s absolutely amazing and easy to make. Every one loved it and I will definetly make it again!!

  2. 5 stars
    I cooked this chicken curry dish last evening and it was delicious. The color and fragrance were awesome. Used jasmine rice and all the family loved ut. Thanks heaps

  3. I would love to try this dish but I cannot find the curry paste recipe. Could you please tell me what goes into a homemade curry paste please?

    1. HI Lisa! This will not require a paste 😉 all you need is curry spice! You find it in most grocery stores and on Amazon!n. let me know if you have any questions.