Indian chicken curry with mixed vegetables
A simple and easy Indian chicken curry that you will instantly fall in love with it. Packed with goodness of seasonal vegetables, freshly ground spices and herbs that lends a beautiful flavour to the dish and is perhaps one of the most comforting chicken curry I have ever made. I am sure it will be your comfort food soon.
Some recipes are born out of fancy, some are born out of necessity. This is one such chicken curry that is born out of necessity. The one pot meals under 30 minutes are such a savior in our busy lives that we all love to fall back on such dishes when lives demands.
A hearty winter chicken stew with fall / winter vegetables is staple and mandatory in our house when the season arrives in its full glory. A beautiful opportunity to enjoy the season’s best produces as well. This chicken curry with mixed vegetables is an adaption , or more precisely a robust adaptation of the same, because of the use of red ripe tomatoes. Tomatoes still struggles to find their way into a traditional Bengali kitchen as most of the traditional recipes of Bengal does not feature tomatoes in it. So does my winter chicken stew recipe.
But here I made an exception. Tomatoes had lend such a nice and rich color to the curry that you will fall in love with it instantly. That’s the power of color and colorful foods.
How to make this Indian chicken curry with mixed vegetables?
I would prefer a bone-in chicken curry cut small size. Bones lends a distinct flavour to the dish which will be lost if you substitute it with boneless.
This combination of mixed vegetables – potatoes, carrots, beans, capsicums and green peas marries so well with a basic chicken curry, irrespective of spices used in the recipe.
But secret star of this beautiful chicken curry is red ripe tomatoes , cut into chunks . When pan roasted along with chicken it lends a rich flavour to the dish.
Spices are all freshly ground here and I guess that’s the best and unique part of every home cooked meals. But if you are in a hurry, feel free to make this curry with staple masalas too. You will be still able to relish the goodness of this chicken curry.
Last but not least do not skip the gentle squeeze of fresh lime. That’s really makes the difference. Believe me.
Indian Chicken Curry With Mixed Vegetables - a one pot meal for easy weeknight days
- 500 gm Chicken curry cut, small size
- 1 Potato, cut into chunks
- 2 Carrots, cut into roundels or small batons
- 1 Green capsicums, diced medium
- 8-10 Green beans, cut into 2inch
- 1/2 cup Green peas
- 1 Onion, diced
- 1 Onion, paste
- 1 Tomato, ripe, puree
- 1 Tomato, ripe, cut into chunks
- 2-3 Green chillies
- 2 tbsp Ginger paste
- 6-8 Garlic pods
- 2 tbsp Turmeric powder
- 1 tbsp Cumin powder
- 1 tsp kashmiri Red chilli powder
- 5-6 Black pepper
- 2-3 Cardamoms, green
- 4 Cloves
- 1 Cinnamon, small
- Salt and sugar to taste
- 4-5 tbsp Mustard oil
- 1 tbsp Lemon juice
Wash the chicken pieces thoroughly. Smear them well with salt, turmeric powder and half of of ginger paste. Rub little mustard oil well and keep aside for aleast 30 - 60 min.
Prepare all the ingredients as listed above.
Heat a kadhai and add the mustard oil till it is smoking hot.
Throw in chopped onion, green chillies, garlic and whole spices (black pepper, cardamoms, cinnamon, cloves)
Once the onions are translucent, garlic becomes lightly browned add the chunks of tomatoes. pan roast them on high till they are soft and lightly roasted. Once done slot the pieces of tomatoes out of the kadhai.
Add all the vegetables and lightly fry them.
Add the chicken pieces now and fry them on high heat till the chciken becomes lightly browned.
Add the onion -ginger paste. keep frying and follow it by tomato puree. Add all the ground spices. Keep sauteing on medium heat till the chickens and vegetables are well coated with the spices. Add the roasted chunks of tomatoes back into the kadhai.
Cover and cook on low heat till done. If you need more gravy, add 1 cup hot water, bring it to rapid boil, adjust the seasonings.
Squeeze fresh lime juice before taking it off the heat. Serve it with steamed rice.
Variation – curries with rice is our everyday staple. But if you like to pair it with roti / paratha or other kinds of Asian flat breads, you can make a fiery pan roasted stir fried adaptation of this recipe. Instead of adding water to make curry, just take it off the stove when the gravy looks clingy.