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Weeknight • Chicken

Golden Chicken and Vegetable Curry Skillet

This vibrant one-pan curry comes together in a single skillet for a flavorful and easy weeknight meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Golden Chicken and Vegetable Curry Skillet

Craving something warm, comforting, and bursting with flavor, but short on time? This Golden Chicken and Vegetable Curry Skillet is your answer! It's incredibly simple, uses pantry-friendly ingredients, and delivers big on taste.

Ingredients

Yield: 4 servings

Main

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1.5 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 cup frozen peas
  • 1 cup chopped bell pepper (any color)
  • 2 cups baby spinach
  • Salt and freshly ground black pepper to taste
  • Cooked rice or naan, for serving

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until fragrant.

  3. Step 3

    Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

  4. Step 4

    Return the chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through.

  5. Step 5

    Stir in frozen peas and chopped bell pepper. Cook for another 3-5 minutes, uncovered, until vegetables are tender-crisp. Stir in the baby spinach until wilted.

  6. Step 6

    Season with salt and pepper to taste. Serve hot with rice or naan bread.

Tips

  • For a thicker sauce, let the curry simmer uncovered for an extra few minutes after adding vegetables.
  • Feel free to swap out vegetables! Diced sweet potato, cauliflower, or green beans would also be delicious.

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