Veggie Chicken Curry

I love making curry on cold or rainy days. It warms you right up! Even though it’s spring, yesterday was one of those cooler, rainy days, so I knew I had to make my curry.

This is one of my favorite ones because it’s so easy and flexible – you can literally put anything in it! Since we had a lot of vegetables left over from this weekends farmers market, I threw them all in the pot to make this tasty dish. I hope you enjoy it! 


  • 2-3 large chicken breasts (about 1.5lbs), cut into bite-sized chunks
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon of pepper
  • 1-2 tablespoons of olive oil
  • 1 orange bell pepper, seeded and cut into strips
  • 1/2 yellow onion, sliced
  • 1 crown of broccoli, chopped
  • 1-2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/4 cup riced cauliflower
  • 2 teaspoons soy sauce
  • A handful of cilantro
  • A grain to serve it over (rice, quinoa, or in this case, harvest grains)


  1. Marinade chicken chunks in curry powder, salt & pepper for at least 1 hour.
  2. Heat oil over medium heat and cook chicken, stirring occasionally, until cooked through (about 8 -10 minutes). Remove chicken from pan.
  3. Add pepper, onion, broccoli, and garlic to pan for 4 minutes, stirring occasionally.
  4. Add chicken broth, cover and cook for another 4 minutes. Mix in cauliflower.
  5. Add cooked chicken and soy sauce to pan and cook for 1 more minute.
  6. Serve over grain of your choice and top with chopped cilantro.
  7. Enjoy! 


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