Chicken & Vegetable Curry Recipe
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.
- 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
Find it online: https://www.cheftara.com/chicken-and-vegetable-curry-recipe/
