One-Pot Chicken and Vegetable Curry
A fragrant and satisfying curry with tender chicken and colorful vegetables in a creamy coconut sauce, ready in one pot. This asian-inspired one pot ready in about 40 minutes pairs boneless and skinless chicken thighs, medium, diced onion, minced garlic 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.
Ingredients
- 1.5 lbs, boneless and skinless chicken thighs
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1, sliced red bell pepper
- 2 cups broccoli florets
- 1 tbsp lime juice
- 2 tbsp, chopped cilantro
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs and cook for 5-6 minutes per side until golden brown; remove and set aside.
- Step 2: Add 1 medium diced onion to the pot and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release its aroma, stirring constantly.
- Step 4: Add 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, stirring to combine. Return the chicken to the pot.
- Step 5: Add 1 sliced red bell pepper and 2 cups broccoli florets, then bring to a gentle simmer. Cover and cook for 15 minutes, or until chicken is cooked through and vegetables are tender.
- Step 6: Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Season with 1/2 tsp salt to taste.
- Step 7: Serve hot, garnished with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Vegetable Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chicken and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in One-Pot Chicken and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chicken and Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Chicken and Vegetable Curry?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
