This homemade curry is packed with flavor and is a perfect way to introduce more protein and vegetables into your dinner menu! We made this dish with fresh tomatoes, zucchini, squash, and green bell pepper all from our garden and it brought a level of freshness of the meal that was so amazing. We’re also BIG fans of the versatility and ease of using rotisserie chickens in our meals so adding that to the dish allowed us to get in a good source of protein without too much additional work. Costco rotisserie chickens for the WIN.
The curry flavor of this dish balanced with coconut milk also makes for a creamy, super delicious meal. Served over rice, this just can’t be beat for a quick weeknight dinner. Add a little garlic naan bread on the side and you’re golden! This is a recipe you’ll want to save for later!
Chicken & Veggie Curry Recipe
Ingredients
- 1 tbsp olive oil
- 3-4 cloves garlic minced
- 1/4 tsp ginger minced (or use a zester)
- 7-8 roma tomatoes quartered
- About 1 tbsp curry powder add to preference
- About 1 cup coconut milk add to preference
- 1 large summer squash chopped
- 1 green bell pepper chopped
- 2 cups rotisserie chicken chopped
- Salt & pepper to taste
- Other optional veggies: zucchini, peas or broccoli
Instructions
- Add olive oil, garlic and ginger to a pan and cook until fragrant.
- Add tomatoes & curry powder and let the tomatoes cook down. Use a wire masher to break them up and help to release the tomato juice.
- Once tomatoes are cooked down, add coconut milk and salt & pepper to taste.
- Add in summer squash, bell pepper, and any other preferred veggies.
- Cook veggies until they are al dente and add in chopped rotisserie chicken.
- Top with a dollop of coconut milk and enjoy over rice!