Chicken with Vegetables in Coconut Curry Sauce

This is a gentle curry meant for everyday cooking. The coconut milk softens the spices, vegetables stay distinct, and the chicken absorbs flavor without losing its tenderness.

Ingredients

• Chicken thighs or breast, cut into medium pieces
• Neutral oil
• 1 onion, sliced
• Garlic cloves, minced
• Fresh ginger, grated
• Mild curry powder
• Ground turmeric
• Coconut milk
• Mixed vegetables (bell pepper, carrot, zucchini, green beans)
• Salt
• Lime juice or lemon juice
• Fresh cilantro (optional)

---

Instructions

1. Heat oil in a wide pan and cook the onion slowly until soft and lightly golden.
2. Add garlic and ginger, stirring just until fragrant.
3. Sprinkle in curry powder and turmeric and let the spices warm briefly in the oil.
4. Add the chicken pieces and turn them gently until coated and lightly sealed.
5. Pour in coconut milk and bring to a gentle simmer.
6. Add the vegetables and cook until tender but still holding their shape.
7. Season with salt and finish with a small squeeze of lime or lemon juice.
8. Let the dish rest off the heat for a few minutes before serving.

---

Variations:

• Add chickpeas for a more filling version.
• Replace part of the coconut milk with broth for a lighter sauce.
• A pinch of chili works if you want gentle heat.

Also worth trying: American-Style Chicken, Antillean-Style Chicken, Indian-Style Chicken