Easy Weeknight Chicken Curry
As summer winds down, the last of the season’s vibrant veggies deserve a moment in the spotlight! This super easy, weeknight chicken curry is the perfect way to showcase those garden-fresh vegetables like corn, zucchini, and juicy cherry tomatoes. Want to know why I love it so much? Read on…..
A Seasonal Summer Twist on Curry
This curry is light, fresh, and loaded with end-of-summer goodness, making it ideal for this time of year when the weather’s still warm, but you’re ready for something a bit more cozy and comforting. The combination of sweet corn, tender zucchini, and burst-in-your-mouth cherry tomatoes adds color and texture to a classic curry base. I LOVE how choc full of veggies this dish is, meaning I can get everything I need in one recipe, and don’t need to worry about a side dish.
Why I love this recipe:
one pot
made in 30 minute
chock full of fibre thanks to the abundance of veggies
A perfect menopause meal that the whole family will love
Why You’ll Love This Easy Weeknight Chicken Curry:
One Pot Wonder: No need to dirty multiple pans or deal with complicated prep. This curry is made in one pot, so cleanup is a breeze.
End of Summer Veggies: We’re using up those gorgeous seasonal veggies before fall hits. Zucchini, corn, and tomatoes are still in abundance, and this dish is a fantastic way to enjoy them.
Quick & Easy: With minimal prep (pro tip: chop all the veggies before you get going) and just a handful of spices, you’ll have dinner on the table in 30 minutes—perfect for busy weeknights.
Versatile: You can easily swap in your favourite vegetables or add extra proteins like shrimp or tofu. It’s a forgiving recipe that you can adapt based on what’s in your fridge.
This recipe serves 4.
Easy Weeknight Chicken Curry
Ingredients:
1 1/2 cups white jasmine rice, rinsed
1 small red onion, 1/2-inch chopped
1-2 zucchini, thinly sliced into 1/4” rounds
1 red bell pepper, thinly sliced
4 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil (or avocado oil)
10 ounces cherry tomatoes
Kosher salt
2 to 3 tablespoons yellow, green, or red curry paste (use less if you can’t handle spice!)
2 teaspoons ground coriander
1 tsp ground ginger (or 1” grated fresh ginger)
1 (13.5 ounce) can full-fat coconut milk
1/2 cup chicken stock
1 tablespoon fish sauce or soy sauce (preferably fish sauce)
1 tablespoon brown sugar
2 ears of corn, kernels removed
2 limes
1 tablespoon unsalted butter
1 bunch fresh cilantro
For Serving (optional):
Steamed Rice
Directions:
Begin with your rice. Rinse 11/2 cups rice. (I put it in the pot, cover it with water, swish it around with my hand, then carefully dump out the water and repeat until the water runs clear). Add 2 1/2 cups water, bring to a boil, then reduce to low heat, cover, and cook for 15 minutes. Turn off the heat when it’s finished and let it continue to steam with the lid on.
Grab all your veggies and begin chopping! Slice the zucchini, cut the red onion into 1/2” pieces, grate or mince the garlic. At the same time, cut your chicken breasts into 1” cubes.
In a very large skillet with high sides, add your oil over medium-high heat. Add in your veggies and the chicken. Toss in the cherry tomatoes and 1 tsp of kosher salt. Continue to cook, stirring occasionally, until the chicken looks like it’s starting to cook.
Sprinkle in ground coriander, ground ginger, and the curry paste. Stir until well incorporated. Then add in the 1/2 cup chicken stock, the can of coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring everything to a boil, then reduce the heat and let simmer for 10 minutes.
At the end of 10 minutes, add the kernels from 2 ears of corn to the mixture. Continue cooking for another 5 minutes and then remove from the heat.
Slice up 3/4 cup of the cilantro. Stir 1/4 cup of the cilantro into the curry along with the juice from 1 lime. Stir well.
To serve, fluff the rice with a fork and spoon the rice into bowls. Top with a generous amount of the curry and garnish with more cilantro and lime.
Enjoy!
This is the most wonderful transition summer-to-fall meal!
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