Chicken vegetable curry

Get ready for a delicious creamy chicken curry… in a hurry! This beautiful curry is filled with the heart warming flavours of fresh ginger, garlic, tumeric, corriander, cumin, and the creaminess of coconut milk. This dish requires only 10 minutes of preparation time and a total of 30 minutes to make. 

Note: The curry leaves are eatible. 

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You will Need



Preparation: Preheat the oven to 375F to cook the chicken. In the sink, place rice in a strainer and rinse well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups , 4 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.


Cook the chicken:  While the rice is cooking, cut the chicken into 1 cm strips. Place the chicken on a lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs, 1 1/2 tsp) and sprinkle with salt  (1/8 tbs, 1/4 tbs, 1/2 tsp). Once the oven is hot, bake the chicken for 10 minutes.

*Note: ensure poultry is cooked to at least 165°F


Start cooking the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Mince the garlic. Grate the fresh ginger. Peel and thinly slice the carrot  – 1/4 to 1/2 cm. In a large pot heat oil (1 tsp, 2 tsp, 3 tsp) on medium/high heat. Add the onion, garlic, carrot and ginger to the pot. Stirring regularly, cook on medium heat for about 5 minutes, until the onion is tender.


Roast the spices with the vegetables:  Add the creamy curry spice blend and salt (1/8 tsp, 1/4 tsp, 3/4 tsp) to the vegetables. Cook for 1 minute stirring regularly.


Finish the curry: Add the curry mix, coconut milk and water (1 1/3 cup, 2 2/3 cups, 4 cups) to the vegetables. Add the cooked chicken pieces to the curry. Stir to combine. Bring the curry to a low simmer and let simmer uncovered 15-20 minutes.


Serve: In individual bowls, place the cooked brown rice and creamy chicken curry. Serve.

Note: The curry leaves are eatible. 

Bon Appétit!



2 Portions

4 Portions

6 Portions

Brown rice

140 gr

280 gr

420 gr

chicken thigh

220 gr

440 gr

660 gr


1 small

1 medium

1 large


3 clove

6 cloves

9 cloves

Fresh ginger

1/2 inch piece

1 inch piece

1 1/2 inch piece


200 gr

400 gr

600 gr

creamy curry spice

25 gr

50 gr

74 gr

coconut milk

1/2 cup

1 cup

1 1/2 cup

Curry mix ingredients: Coconut mylk, tomato paste, cornstarch

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registeres Dietician

Cooking for kids?
Go easy on the creamy curry spice blend as some children may not be used to indian spice blends. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Roast the spices with the vegetables
  • Finish the curry

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 and ask for the ZestyKits wine pairings. Click here  to see their full wine offering.

Cellars Can Siol, Azimut Blanc 2017
Region: Penedès, Spain
Colour: White
Price: $20.27

Bonnet-Huteau, Les Dabinières sur Lie 2018
Fantastic, vivacious Muscadet, full of zesty white fruit character, some minerality, plenty of weight from 6 months on lees (sur Lie) and organically produced.
Region: Muscadet, France
Colour: White

Max Ferdinand Richter, Mulheimmer Zeppeling 2018
Region: Mosel, Germany
Colour: White


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information