This golden chicken vegetable curry is packed full of aromatic spices and creamy coconut milk, making it the perfect dinner that’s ready in less than 30 minutes.
Like most of my recipes, this delicious meal was made on a whim one night when I was trying to decide what to make for dinner. I was craving curry but I didn’t have any store-bought yellow curry paste in the cupboards. So I thought…hmmm I wonder if I can MacGyver this one?
I mean we all know that my cupboards are bursting with all kinds of spices, so there’s gotta be a way! So off to work I went, and let me tell you, the curry Gods were on my side that day, cuz I nailed this one on the first round!! I know I say this often, but this is hands down the BEST curry I’ve ever made. I was so impressed with myself and I just knew I had to share this recipe with you guys.
Now don’t let the homemade curry paste intimidate you. It’s super easy to make and it’s ready in a few minutes. You most likely have most of the ingredients in your pantry and fridge, they are staples in most households. And the best part, it tastes WAY BETTER than the store-bought stuff. Not that there’s anything wrong with the store-bought curry paste. It’s just homemade always seems to taste better, in opinion!
This quick and easy curry has been on regular rotation in the HealthNut kitchen as Mr. Matt and I are huge fans! We just can’t seem to get enough of it. I feel like each time I make it, it tastes even better. The best part is that you don’t have to use the exact ingredients I listed below! You can pretty much use whatever veggies you have on hand. It’s a great way to use up those veggies you’re trying to clear from your fridge at the end of the week before they go bad. I love using broccoli, cauliflower, carrots, and tossing in some baby spinach at the end. You can also substitute chickpeas or tofu for the chicken if you want to make it a veggie-friendly meal. Either way I guarantee it will always taste delicious. As long as you have the golden curry sauce you can pretty much play around with the ingredients and get creative.
I love this curry with jasmine or basmati rice and topped off with chopped fresh cilantro and a squeeze of lime juice. This meal is even tastier the next day, so it’s perfect for lunch or dinner again. Hands up if you love leftovers!!
If you love curry as much as I do and looking for more recipe inspo, then check out my Creamy Chickpea Curry.
If you make this Golden Chicken Vegetable Curry, be sure to share a photo on social media and tag me @healthnutnutrition and #healthnuteats so that I can see your creations!
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Delicious! The entire fam (including a 4 y/o and 14 mos old) loved it. Added two spoonfuls of low sodium Chicken Better Than Bouillion during the simmer phase to add a little more flavor. Thank you!!
Delicious! We were all big fans, even my 9 month old!
So great to hear!
Made this tonight…it is amazing! Thank you😊
Hey! Making this tonight. Just made your caesar dressing and your roasted tomato soup and they were fantastic. Wondering how many ML are in the cans of coconut milk? Want to ensure I put the right amount in.
You’re so welcome! Enjoy. 🙂
This was SO GOOD! It is extremely flavorful but not too pungent or strong that it should turn away those who have an aversion to the spices used in this recipe. It just came together so well and I can’t wait to have this for lunch.
Turned out great. Really delicious and not hard. Added to the rotation.