Chicken and Vegetable Curry Recipe with a Savory Fragrance


This vegetable curry can be a delicious, fresh lunch menu. Filled with chicken and vegetables, the coconut milk curry is even more refreshing. It goes well with rice.

In addition to making clear vegetables, lodeh, or soup, chicken and vegetables can be processed into curry with fresh coconut milk. In addition to being delicious, the combination of chicken and vegetables can provide complete nutritional intake.

Curry adapted from India has many types of concoctions of spices. If you don’t like thick, thick curry, you can mix curry with fresh coconut milk which is light and tasty.

The filling of the vegetable pieces can be adjusted according to taste. Assorted eggplant, carrots, chickpeas or potatoes are great for making curries. For curry You can mix chicken and vegetables with the following recipe instructions.

Chicken and Vegetable Curry Recipe

Total Serving Time : 45 Minute
For Presentation: 6 Portion
Recipe Title: Chicken and Vegetable Curry
Category : side dish
Cook : chicken
Preparation Duration : 15 Minute
Cooking Duration: 30 Minute
Total Duration : 45 Minute
Material :
  • 5 tbsp vegetable oil
  • 3 lime leaves
  • 1 lemongrass stalk, bruised
  • 10 pieces of curry leaves
  • 2 cm galangal, bruised
  • 250 g chicken thigh meat, cut into pieces
  • 1 large green eggplant, peeled and chopped
  • 1 carrot, cut lengthwise
  • 1/2 red bell pepper, chopped
  • 1 tomato, cut into pieces
  • 3 cloves
  • 3 cm cinnamon
  • 750 ml thin coconut milk
  • 250 ml thick coconut milk
  • Ground spices:
  • 2 large red chilies
  • 2 hazelnuts
  • 5 red onions
  • 3 cloves of garlic
  • 3 cm turmeric
  • 1/2 cm ginger
  • 1 tsp pepper granules
  • 1/2 tsp cumin
  • 3 grains of cardamom
  • 2 tsp salt
How to Make Chicken and Vegetable Curry:
  1. Heat oil, saute ground spices until fragrant and cooked.
  2. Add lime leaves, lemon grass, curry leaves and galangal. Stir well.
  3. Add the chicken pieces, stir until stiff.
  4. Pour coconut milk, cook until boiling and chicken is almost soft.
  5. Add the cloves, cinnamon, eggplant, peppers, carrots and tomatoes. Bring back to a boil.
  6. Pour thick coconut milk, continue to cook until fully cooked.
  7. Remove, serve warm.
Green Eggplant Sauteed Tauco RecipeEggplant for chicken and vegetable curry. Photo: iStock

Tips for making chicken and vegetable curry:

1. Types of eggplant for curry can be selected according to taste. Can be purple eggplant, green eggplant, small green eggplant.
2. Add whole red cayenne pepper if you like a more pungent spicy taste.

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