Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken & Vegetable Curry with Coconut Yogurt and Basmati Rice Recipe

★★★★★

4.7 from 119 reviews
  • Author: Jack
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Diet: Halal

Description

This vibrant Chicken & Vegetable Curry features tender chicken breasts marinated in a flavorful tandoori spice and coconut yogurt mixture, paired with a rich passata and vegetable sauce. Served alongside fragrant basmati rice and peas, and garnished with fresh coriander and extra coconut yogurt for a creamy finish, this dish is a quick and delicious way to enjoy a spiced curry with a healthy balance of protein and vegetables.

Ingredients

Scale

Marinade and Chicken

  • 75g coconut yogurt
  • 1 tbsp tandoori spice mix
  • 2 skinless chicken breasts, cut into chunks
  • Salt and pepper, to taste

Curry Sauce

  • 1 tbsp tandoori spice mix
  • 1 large onion, chopped
  • 1 red pepper, cut into chunks
  • 250ml passata
  • Water, a good splash
  • Small bunch coriander, roughly chopped

Side

  • 175g coconut yogurt (remaining from 100g total)
  • 250g pouch cooked basmati rice
  • 100g frozen peas

Instructions

  1. Prepare the Marinade: In a bowl, mix 75g of coconut yogurt with 1 tablespoon of tandoori spice mix and season with salt and pepper. Add the chicken chunks and coat them well in the marinade. Cover and refrigerate for at least 15 minutes, or up to overnight for richer flavor.
  2. Cook the Base: Heat a pan with a splash of water over medium heat. Add the remaining 1 tablespoon of tandoori spice mix and the chopped onion. Cook and stir frequently for about 5 minutes until the onion softens.
  3. Add Vegetables and Sauce: Stir in the red pepper chunks and the passata into the pan. Let the mixture simmer gently while you cook the chicken, allowing flavors to meld.
  4. Grill the Chicken: Preheat the grill to high. Remove the chicken from the marinade and shake off any excess. Place the chicken pieces under the grill and cook until they start to char at the edges and are thoroughly cooked through, about 8-10 minutes, turning halfway.
  5. Prepare the Rice and Peas: Place the cooked basmati rice and frozen peas in a saucepan with a splash of water. Heat gently over medium heat, stirring occasionally, until warmed through.
  6. Finish the Curry Sauce: Stir most of the chopped coriander into the simmering sauce, reserving some for garnish.
  7. Serve: Plate the warmed rice and peas alongside the grilled chicken and the curry sauce. Scatter remaining coriander over the top and serve with the reserved coconut yogurt on the side for extra creaminess.

Notes

  • Marinating the chicken overnight will enhance the flavor and tenderness.
  • If you don’t have a grill, you can use a grill pan or broiler to cook the chicken.
  • For added heat, add a pinch of chili powder to the marinade or sauce.
  • The coconut yogurt adds a subtle creaminess and tang, but can be substituted with plain yogurt if preferred.
  • Using cooked pouch rice saves time, but you can cook basmati rice fresh if desired.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Indian-inspired

Keywords: Chicken curry, tandoori chicken, coconut yogurt curry, easy curry recipe, Indian-style chicken, grilled chicken curry

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://eatwithjack.com/chicken-and-vegetable-curry-with-coconut-yogurt-and-basmati-rice-recipe/