One-Pot Chicken and Vegetable Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry simmered with tender chicken and seasonal vegetables, finished with a coconut milk base for rich, balanced flavor. This asian-inspired one pot ready in about 40 minutes pairs boneless chicken thighs, vegetable oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add chicken pieces and cook for 5 minutes until browned on all sides, then set aside.
  2. Step 2: Add remaining 1 tbsp oil to the pot, then add diced onion and sauté for 3 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in curry powder and cook for 1 minute to toast the spices, then add coconut milk, chicken broth, and mixed vegetables. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
  4. Step 4: Return browned chicken to the pot and simmer for 5 more minutes. Stir in cornstarch slurry and cook for 2 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Season with salt and black pepper to taste, then serve hot.

Frequently asked questions

How long does One-Pot Chicken and Vegetable Curry with Coconut Milk 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 with Coconut Milk?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Curry with Coconut Milk?

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 with Coconut Milk 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 with Coconut Milk?

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.

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