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5 from 4 votes

Golden Chicken Vegetable Curry

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.
Prep Time10 mins
Course: Main Course


Yellow Curry Paste

  • 2 shallots quartered
  • 4 garlic cloves
  • 1 inch fresh ginger
  • 1/2 Lemon Juiced
  • 3 tbsps avocado oil
  • 1 green onion roughly chopped
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • 1/2 tsp coconut sugar


  • 1 tbsp avocado oil
  • 3-4 (1 lb) chicken breasts cut into 1 inch pieces
  • 1 cup button mushrooms
  • 2 red bell peppers julienned
  • 1 1/2 cups fresh or frozen peas
  • 2 cans full fat coconut milk


  • chopped cilantro fresh
  • lime wedges


  • In a small food processor, add the shallots, garlic, ginger, lemon juice, avocado oil, green onions, turmeric powder, curry powder, salt, ground coriander, cumin seeds, black pepper and coconut sugar. Blend on high for 1 to 2 minutes, until smooth and creamy. Set aside.
  • In a large non-stick frying pan, heat the avocado oil on medium-high heat. Sear the chicken for 5 minutes, flipping half-way. You want the chicken to be slightly golden on the outside and about 80% cooked. Remove the chicken from the pan and set aside.
  • Add the curry paste to the frying pan and cook for 1 minute, constantly stirring.
  • Toss the chicken back into the pan, stir until evenly coated with the curry paste. 
  • Add the mushrooms, peppers and peas. Stir and sautée fro 2 minutes.
  • Pour in the coconut milk, stir and simmer uncovered on low for 10 minutes, until veggies are tender but still vibrant in colour.
  • Serve with jasmine or basmati rice, sprinkle with chopped cilantro and a squeeze of lime.