How to Make Curry Chicken with Vegetables and Rice

Have you ever wondered How to Make Curry Chicken with Vegetables and Rice?  It’s actually incredibly easy and with this recipe using a rotisserie chicken it just got even easier.  While a traditional curry chicken may have you saute thin strips of chicken and then the sauce added, I decided to use an already roasted chicken.  I know what you’re thinking, this isn’t classic, but hey come 4:30 pm when you’ve got mouths to feed it’s time to get something on the table that you can be proud of.  So at the end of the day really the only thing you have to make is the curry sauce, potatoes rice, peas and carrots.  Heck you can probably even buy a frozen blend of vegetables that has all those things already in it, and you can buy one of those rice packets if you want to really make this thing quick and easy.

For curry, you should really use paste when you can over the powder.  The flavor is just so much more intense and easier to adjust.  I used fresh ginger, garlic, curry paste and coconut milk and that was it.  If you wanted to take the sauce a step further you can add a bit of soy sauce, brown sugar and fish sauce for an even more intense flavor.  My goal however was quick and easy and this delivered!  Hope you enjoy it!  If you have any questions you know where to find me!

curry chicken, curry rice and vegetables, food from india

How to Make Curry Chicken with Vegetables and Rice
Learn how to make Curry Chicken with Vegetables and Rice recipe that is bursting with flavor!
For the Curry Sauce:
  • 2 tablespoons of finely minced fresh garlic
  • 1 tablespoon of finely minced fresh ginger
  • 2 tablespoons of sesame oil (can substitute peanut oil)
  • 4 tablespoons of green or red curry paste (can be purchased pre-made in store)
  • 2 tablespoons of tomato paste
  • one 15 ounce can of coconut milk
  • Kosher salt and fresh cracked pepper to taste
For the chicken, rice and vegetables:
  • 1 carved rotisserie chicken from your local grocery store
  • 2 peeled and sliced carrots
  • 5 slice baby yukon potatoes
  • 1 cup of thawed peas
  • 15 to 20 cilantro leaves
  • 3 to 4 cups of cooked basmati rice
  • 2 tablespoons of sliced green onions or chives
  • Kosher salt and fresh cracked pepper to taste
  1. In a large saute pan on high heat add in oil and caramelize garlic and ginger. Once brown add in curry and tomato paste. Cook for a 1 to 2 minutes and whisk in coconut milk. Adjust the seasonings with salt and pepper and turn the heat to low to keep warm.
  2. In a large pot of boiling salted water, cook the carrots and potatoes until al dente (slightly crunchy) Should take 8 to 10 minutes. Once cooked, strain the water and mix with the peas in a large bowl and set aside. In the mean time heat up the rice and carve the rotisserie chicken.
  3. To Plate: Lay down the rice with the vegetables on top. Place the chicken on top and pour on the sauce to compliment the chicken and vegetables. Garnish with cilantro and green onions.

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