Introduction

This chicken and vegetable curry is a vibrant, flavorful dish that’s quick to prepare and perfect for a weeknight meal. The creamy coconut yogurt and tandoori spices create a deliciously tangy sauce that pairs wonderfully with tender grilled chicken and fresh vegetables.

Chicken & Vegetable Curry Recipe - Recipe Image

Ingredients

100g coconut yogurt
2 heaped tbsp tandoori spice mix
2 skinless chicken breasts, cut into chunks
1 large onion, chopped
1 red pepper, cut into chunks
250ml passata
250g pouch cooked basmati rice
100g frozen peas
Small bunch coriander, roughly chopped

Instructions

Step 1: In a bowl, mix 75g of the coconut yogurt with 1 tablespoon of the tandoori spice mix and some seasoning. Add the chicken chunks, stir well to coat, and marinate for at least 15 minutes or up to overnight in the fridge.
Step 2: In a pan, heat the remaining tandoori spice mix with the chopped onion and a good splash of water. Cook gently for about 5 minutes, stirring often, until the onion softens.
Step 3: Add the red pepper chunks and passata to the pan. Bring to a simmer and let it cook gently while you prepare the chicken.
Step 4: Preheat your grill to high. Remove the chicken from the marinade, shaking off any excess, and grill until the edges start to char and the chicken is cooked through.
Step 5: Meanwhile, heat the basmati rice and peas in a pan with a splash of water until warmed through.
Step 6: Stir most of the chopped coriander into the curry sauce. Serve the grilled chicken alongside the sauce and rice, sprinkled with the remaining coriander and a dollop of the remaining coconut yogurt on the side.

Tips & Variations

For extra heat, add a pinch of chili flakes to the marinade or the sauce. You can also swap red pepper for other vegetables like cauliflower or green beans depending on what you have on hand.

Storage

Store any leftover curry and chicken separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if needed to loosen the sauce. The yogurt is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Adjust cooking times accordingly to ensure they are thoroughly cooked.

Is this recipe suitable for meal prep?

Absolutely. The curry keeps well in the fridge and tastes great reheated, making it a convenient option for packed lunches or quick dinners.

Chicken & Vegetable Curry Recipe

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★★★★★

4.9 from 144 reviews

A flavorful and vibrant chicken and vegetable curry featuring tender grilled chicken marinated in tandoori spices and coconut yogurt, simmered with onions, red peppers, and passata. Served with fluffy basmati rice and peas, garnished with fresh coriander and a side of creamy coconut yogurt for a deliciously balanced meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Grilling
Cuisine: Indian-inspired
Diet: Gluten Free

Ingredients

Scale

Marinade

75g coconut yogurt
1 tbsp tandoori spice mix
2 skinless chicken breasts, cut into chunks
Salt and pepper, to taste

Curry Sauce

1 heaped tbsp tandoori spice mix
1 large onion, chopped
1 red pepper, cut into chunks
250ml passata
A splash of water

Rice and Garnish

250g pouch cooked basmati rice
100g frozen peas
Small bunch coriander, roughly chopped
Remaining 25g coconut yogurt, to serve

Instructions

Marinate the Chicken: In a bowl, combine 75g of the coconut yogurt with 1 tablespoon of the tandoori spice mix and a pinch of salt and pepper. Add the chicken chunks, coat them well with the marinade, and leave to marinate for at least 15 minutes or up to overnight in the fridge for best flavor.
Prepare the Curry Base: Heat the remaining tablespoon of tandoori spice mix in a pan along with the chopped onion and a good splash of water. Cook gently for 5 minutes, stirring often, until the onion softens and the spices are aromatic.
Simmer the Sauce: Add the red pepper chunks and passata to the pan with the softened onion. Stir to combine, then allow to simmer gently while you cook the chicken, letting the flavors meld together.
Grill the Chicken: Preheat the grill to high. Remove the chicken from the marinade, shaking off any excess. Grill the chicken pieces under high heat until they start to char at the edges and are cooked through, about 6-8 minutes, turning halfway.
Heat the Rice and Peas: In a separate pan, add the pouch of cooked basmati rice and frozen peas with a splash of water. Heat gently until warmed through, stirring occasionally.
Finish the Curry: Stir most of the chopped coriander into the curry sauce, reserving some for garnish.
Serve: Plate the rice and peas alongside the grilled chicken and curry sauce. Scatter the remaining coriander over the dish and serve with the remaining coconut yogurt on the side for added creaminess.

Notes

Marinating the chicken overnight enhances the flavor and tenderness.
If you don’t have a grill, the chicken can be cooked under a hot broiler or in a hot frying pan.
For extra heat, add a chopped chili to the curry sauce during cooking.
Using passata gives a smooth tomato base, but canned crushed tomatoes can be a substitute.
Serve with naan bread or additional vegetables for a more substantial meal.

Keywords: chicken curry,tandoori chicken,vegetable curry,coconut yogurt curry,Indian-style curry,basmati rice with peas,grilled chicken curry