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Easy Chicken Curry with Vegetables

Easy Chicken Curry with Vegetables

A hearty comfort-food that will warm your soul as you cook it and even more when you eat it!
5 from 7 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian


  • 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. 
Tried this recipe?Let us know how it was!