Easy One-Pot Coconut Chicken Curry with Vegetables

chicken curry with vegetable dish served on a bed of white rice

5 from 10 votes

Easy One-Pot Coconut Chicken Curry with Vegetables

Warm, hearty, and full of flavor, this one-pot coconut chicken curry is a family favorite! With tender chicken, creamy coconut milk, and plenty of fresh vegetables, it’s the perfect weeknight dinner that’s both nourishing and delicious.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indian

Keyword: cabbage stew, chicken curry, chicken curry and vegatables, chicken curry stew, curry

Servings:

Author: Lama

Ingredients

2 pounds Chicken breast cubed
¼ cup Extra-virgin olive oil avocado oil
3 Large potatoes cubed
1 Large onion cubed
1 cup carrots cubed
1 cup Colored peppers sliced
½ cup peas
2 cartons (about 16 oz each) Fresh mushrooms, sliced 1 can, 13.2 oz mushrooms, drained
2 cartons (32 oz each) dairy-free coconut milk I use So Delicious brand, which keeps this recipe gentle on the stomach
3 Cloves garlic minced
1 tablespoon Freshly grated ginger or 1 teaspoon ginger powder
¼ cup Curry spice
2 teaspoons Salt adjust to taste
2–3 tablespoons Arrowroot starch (preferred) or cornstarch
Crushed red pepper flakes or cayenne optional, for serving

Instructions

In a large pot, heat the olive oil over high heat. Add the cubed chicken and sear for 3–4 minutes.
Add in the onions, potatoes, carrots, peppers, mushrooms, and peas. Gently sear together for about 10 minutes.
Add the minced garlic and ginger. Stir well.
Season with 2 teaspoons of salt and add the curry spice. Stir until everything is well coated.
Pour in the first carton of coconut milk. Stir and bring to a light simmer.
In a large bowl, whisk the second carton of coconut milk with the arrowroot starch powder until it is dissolved. Pour this mixture into the pot, stirring well to thicken the stew slightly.
Allow the stew to simmer gently for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the flavors come together.
Serve hot over fresh warm rice.
Optional: Top each plate with crushed red pepper flakes or cayenne pepper if you prefer a spicy flavor.

Notes

Sear for Flavor: Don’t skip searing the chicken and vegetables before adding the liquids. This step builds a rich, savory base.

Even Cooking: Cut the potatoes, carrots, and chicken into uniform pieces, so they cook evenly at the same time.

Adjust the Thickness: If the curry is too thin, let it simmer uncovered for a few extra minutes to reduce the consistency. If it’s too thick, stir in a splash of water or extra coconut milk.

Taste Before Serving: Curry flavors deepen as they cook. Taste and adjust the seasoning with salt, lime juice, or extra curry spice before serving.

Boost the Heat: Sprinkle in crushed red pepper flakes or cayenne at the end for a spicy curry.

Make It Ahead: The flavors meld beautifully overnight, making this an excellent make-ahead meal for busy weeknights.

Nutrition