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Home » Main dishes » Vegetable Chicken Curry

Published: Apr 17, 2014 · Modified: Aug 23, 2014 by K's Cuisine · This post may contain affiliate links ·

Vegetable Chicken Curry

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Vegetable Chicken curry is one of my favourite curries simply because it's full of nutrients, easy and quick to put together. This is one way of eating vegetables (Remember 5 a day) ????

When I posted the recipe for Native Jollof rice (Recipe HERE),  I mentioned how much I like rice and how I have 1 million and 1 ways (not quite) of spicing it up. Well, here is another of the numerous sauces that goes with rice. I however enjoy this most with Basmati rice (Golden sella basmati) or the ever faithful Easy cook rice.

This curry is simple to prepare and is very forgiving in that you can't go wrong with it. It allows substitution of ingredients and you can even leave out some ingredients and still have that amazing taste (don't leave out the mixed peppers please). It makes a nice dinner and above all it's healthy. So here we go :

Preparation time : 15 minutes

Cooking time : 15 minutes

INGREDIENTS (Serves 4-5)

2 cups diced or chopped mixed vegetables (green peas, carrot, sweetcorn, and any other vegetables of your choice)

3 cups sliced mixed peppers (red, yellow, green peppers)

2 Onions (sliced)

1 clove of Garlic (chopped)

2 bouillion cubes ( I use maggi cubes)

1-2 tablespoon Curry powder

1 teaspoon Coriander

1 teaspoon thyme

1 cup (250ml) Coconut milk or 1 cup of water or chicken broth

2 tablespoon Corn flour or Plain flour

Cubed or Shredded grilled Chicken

¼ cup Liver (optional)

1 cooking spoon vegetable or sunflower oil

Salt

DIRECTIONS

1) Heat the oil in a pot, add the garlic and onions and stir for 1-2minutes

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2) Add the mixed peppers and stir in with the onions and garlic.

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3) Add the coriander, thyme and curry powder. Stir for another two minutes for the spices to release its flavours.

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4) Add the coconut milk or water, stock cube and bring the sauce to the boil.

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One of the reasons why this dish is forgiving is that you can substitute water for coconut milk. I've done this many times and still get very good result.

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5) Add  chicken, the mixed vegetables and salt to taste and then lower the heat and simmer gently for 10 minutes.

Vegetable Chicken Curry

6) Mix 2 tablespoons of corn flour with about 20ml of water in a cup and add to the sauce. This thickens the sauce and makes it creamy. Leave to cook simmer for another minute.

Note: I like my vegetable chicken curry thick and creamy. If you prefer it with more juice and not as thick add more coconut milk or water than i did in this recipe.

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See how colourful and creamy the curry is?  Delicious.

7) Take off heat and Vegetable chicken curry is ready to eat.

Serve with rice. You can also serve with pasta, yam, potatoes, plantain or have it as a stand alone meal.

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Vegetable chicken curry and rice

Vegetable chicken curry

Want to try another sauce to accompany rice? Check out my Chilli con carne recipe HERE.

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Reader Interactions

Comments

  1. oluwayemisi says

    October 07, 2015 at 7:09 am

    Dis is a nice thing to do indeed a great thing I love cooking as well job well done

    Reply
    • K's Cuisine says

      October 18, 2015 at 11:50 pm

      Thank you Oluwayemisi 🙂

      Reply
  2. lade says

    February 25, 2015 at 12:52 pm

    Nice job you are doing. Instead of corn flour, can I possibly use semolina?

    Reply
    • K's Cuisine says

      February 26, 2015 at 12:59 am

      Thanks Lade. I would suggest you use plain flour as thickener in the absence of cornflour

      Reply
  3. Favour says

    December 17, 2014 at 10:34 am

    Pls I will like to knw,thou u boil the chicken before grilling it? How do u do it.thanks

    Reply
    • K's Cuisine says

      December 17, 2014 at 10:38 am

      Hello Favour,
      I did not boil before grilling. I just seasoned and grilled .

      Reply
      • Favour says

        December 20, 2014 at 1:14 pm

        Thanks a lot for ur reply,cos I ve this in my Xmas Manu..

  4. jenny says

    August 24, 2014 at 7:09 am

    Wow will sure try this out.weldone ma

    Reply
  5. Bukola says

    June 23, 2014 at 2:44 pm

    this really looks so inviting and am sure going to try it, however what is coriander....and what its the local name for it and the local name for corn flour.. thanks...good job

    Reply
    • K's Cuisine says

      June 24, 2014 at 12:18 pm

      Thanks Bukola. I don't think there is local name for coriander and cornflour apart from what they are called. However, cornflour is also known as cornstarch. Coriander is a spice 🙂

      Reply
  6. Uloma says

    May 05, 2014 at 1:58 pm

    Hi, pls can i use corn starch in place of corn flour? don't even know the difference. i bought corn starch since and still havent used it.

    Reply
    • K's Cuisine says

      May 05, 2014 at 2:04 pm

      Hello Uloma,
      Cornflour is what Americans call cornstarch. So yes use cornstarch it's the same thing 🙂

      Reply
      • Uloma says

        May 07, 2014 at 2:23 pm

        Thank you K, please what brand of basmati rice do you use? can you recommend for me.

      • K's Cuisine says

        May 08, 2014 at 4:20 pm

        Uloma,you're welcome. I use golden sella basmati. The brand I normally go for is Setara.

  7. Mrs KP says

    April 17, 2014 at 6:29 pm

    Looks really good and healthy. How do you source your Coconut milk? I tried the tinned ones and it tasted like chalk!

    Reply
    • K's Cuisine says

      April 17, 2014 at 7:12 pm

      Thanks Mrs KP. It is indeed healthy. I use the canned ones. You might have to try different brands to determine which you like best or you can make yours from raw coconut 🙂

      Reply

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