Easy Chicken and Vegetable Curry


2 boneless, skinless, chicken breast halves
2 tbs canola oil
4 tbs curry paste
1 package frozen Asian vegetables, thawed
1/2 cup plain yogurt
kosher salt and black pepper to taste
This is a flavorful curry that you can put together in a snap.

  • Rinse the chicken and pat dry. 
  • Cut the chicken into 3/4 inch cubes.
  • Heat the oil in a frying pan using medium high heat, then add the chicken and saute for about 4 minutes or until browned.
  • Add the curry paste and vegetables to the pan and mix well.
  • Add about 1/2 cup of water to the pan and bring to a boil, then reduce heat and simmer and cook, covered for about 3-5 minutes or until the vegetables and chicken are tender.
  • Remove from the heat then stir in the yogurt.
  • Season with salt and pepper.
  • Serve with white rice.




10 min


3 min


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