Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This mouthwatering Chicken Breasts with Curried Vegetables recipe is about to become your new weeknight hero, combining the rich, aromatic spices of Indian cuisine with tender, juicy chicken and vibrant vegetables. In just 45 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds - no passport required!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken breasts dry with paper towels and seasoning both sides with salt and pepper.
- Dice mixed vegetables into uniform bite-sized pieces, ensuring carrots, bell peppers, and peas are roughly equal in size for even cooking.
- Heat olive oil in a large skillet over medium-high heat until oil shimmers and appears slightly rippled.
- Place chicken breasts into the hot skillet and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside on a clean plate, covering loosely with aluminum foil to keep warm.
- In the same skillet, add mixed vegetables and sprinkle curry powder directly over them, stirring to coat evenly.
- Sauté vegetables for 4-5 minutes until they become slightly tender but retain a slight crunch.
- Pour coconut milk into the skillet, stirring to combine with vegetables and curry powder, creating a rich, creamy sauce.
- Simmer vegetable mixture for 3-4 minutes until sauce thickens slightly and vegetables are fully cooked.
- Return chicken breasts to skillet, spooning sauce and vegetables over the top to reheat and combine flavors.
- Plate chicken breasts and spoon curried vegetables and sauce over the top, serving immediately while hot.
Tips
- Temperature is Key: Always ensure your chicken reaches an internal temperature of 165°F (74°C) for safe and perfectly cooked meat.
- Vegetable Prep Matters: Cut vegetables into uniform sizes to guarantee even cooking and a beautiful presentation.
- Spice Strategy: Toast your curry powder briefly in the skillet before adding vegetables to enhance its flavor and release its aromatic oils.
- Coconut Milk Magic: Choose full-fat coconut milk for a richer, creamier sauce that clings beautifully to the chicken and vegetables.
- Skillet Selection: Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Resting Time: Let the chicken rest for a few minutes after cooking to retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 426kcal
Carbohydrates: 9g
Protein: 45g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 110mg
