Diverse Flavors Chicken Curry

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant curry blending global spices with tender chicken and colorful vegetables. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Indian-inspired cuisine 380 cal/serving

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Ingredients

1.5 lbs, boneless and skinless, cut into 1-inch pieces chicken thighs
2 tbsp vegetable oil
1 large, finely chopped onion
3 cloves, minced garlic
1 tbsp, minced ginger
2 tbsp curry powder
1 tsp cumin
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 cup, chopped cauliflower
1 cup, chopped carrots
1 cup, frozen green beans
to taste salt
for garnish cilantro

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.5 lbs chicken thighs and cook for 5-6 minutes per side until golden brown. Remove and set aside.
Step 2: Add 1 finely chopped onion to the pot and cook for 5 minutes until translucent and starting to caramelize. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 tbsp curry powder and 1 tsp cumin to the pot, stirring constantly for 30 seconds until spices are aromatic and oil shimmers.
Step 4: Return chicken to the pot, then add 1 can coconut milk and 1 cup chicken broth. Bring to a gentle simmer, then add 1 cup chopped cauliflower, 1 cup chopped carrots, and 1 cup frozen green beans. Cover and simmer for 20 minutes until vegetables are tender.
Step 5: Season with salt to taste. Garnish with fresh cilantro before serving.