One-Pot Indian Chicken & Vegetable Curry

One-Pot Indian Chicken & Vegetable Curry ingredients

• 1.5 lbs Chicken Breast
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger root (raw)
• 1 large Bell Pepper
• 2 medium Tomato
• 1 cup Carrots (frozen, unprepared)
• 1 cup Cabbage (shredded)
• 2 tbsp Curry powder
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups Chicken broth
• 1/4 cup Coriander (cilantro) leaves (raw)

How to make One-Pot Indian Chicken & Vegetable Curry

1. Dice the chicken breast into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger. Dice the bell pepper and tomatoes into 1/2-inch pieces. If using fresh cabbage, thinly shred it.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and sear for 3-4 minutes until lightly browned on all sides. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the chopped onion to the pot and sauté for 3-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn the garlic.
5. Add the diced bell pepper, diced tomatoes, 1 cup of frozen carrots, and 1 cup of shredded cabbage to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
6. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder. Stir well and cook for 1 minute more, allowing the spices to toast.
7. Pour in 1.5 cups of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer, then return the seared chicken to the pot.
8. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender, and the vegetables are soft. Stir occasionally to prevent sticking.
9. Taste and adjust seasoning as needed. Garnish generously with 1/4 cup of fresh chopped coriander leaves just before serving. This curry is excellent with rice or naan.

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