Chicken and Veggie Curry

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A friend of mine recently had a beautiful baby girl and after her birth a friend of ours set up a Meal Train. If you’ve never heard of the website or concept, I hadn’t either, but it is genius! is a free solution that simplifies the organization of giving and receiving meals for new parents after the arrival of a baby, post surgery or illness, welcoming a new neighbor, offering condolences, really any event in an individual’s or family’s life when having home cooked meals by the people that love them is super helpful.

By allowing the giving party to take into account the recipient’s preferred meal times, food preferences, and available days, the site helps ensure that the recipient gets the meals they enjoy on the days that are most helpful to them and their schedule, like I said genius!

So for my meal I fixed one of my favorite dishes my mom made for us growing up, Chicken Curry.  But instead of the traditional butter and heavy whipping cream she uses I substituted for olive oil and Greek Yogurt, then added even more vegetables to the mix therefore calling it Chicken and Veggie Curry, yum!  It’s essentially a 2 pot meal, and after chopping the veggies super quick, it only took me 25 minutes, easy, healthy, and delicious.

curry on the left rice on the right
curry on the left rice on the right


6 chicken breasts or extra firm tofu for you veggies out there:)

1 green pepper

1.5 cups diced celery, I use the tops too:)

1/2 cup green onion

1/3 cup chopped parsley

1/2 lb mushrooms

1 cup broccoli

1 cup cauliflower

1 tart green apple

1 jar chopped pimentos

1/2 cup dry white wine

1.5 Tbs paprika

1.5 Tbs curry powder

1/2 cup flour (I used wheat), leave this out if you are gluten/carb sensitive:)

2 cups chicken stock

1.5 cups heavy whipping cream (I used 2% Greek Yogurt)

1/2 lb butter (I used 4 Tbs of olive oil)

1 cup brown rice

Optional Toppings


shredded coconut

fresh mango/mango chutney


1st: Cook brown rice per directions on the bag.

2nd: Boil chicken for 20 minutes.  After they are cooked and cooled cut/tear into pieces.

3rd: Saute onion, green pepper, mushrooms, celery, parsley, and apples in 3 Tbs of olive oil (or 1/3 lb butter)

4th:  Melt remaining butter or use 1 Tbs of olive oil in a dutch oven or big pot, add spices and flour.  Gradually add chicken stock and Greek yogurt (or cream).  Cook on medium stirring constantly until it is thick and smooth.

5th:  Add all the veggies to the sauce you just created.  Then add chicken, pimentos, and white wine.

6th:  Steam broccoli and cauliflower in the microwave.  Put a Tbs of water in a bowl and microwave for 3 min.  Or do it on the stove top.  Add it to the curry.

chicken and veggie curry

You can serve the curry immediately on a bed of brown rice or let it marinate for awhile in the juices letting it cool then refrigerate overnight and reheat it the next day on the stove, the flavors are even better after it has sat for a bit!

There are also lots of options for toppings…  I grew up with golden raisins, shredded coconut, and mango chutney.  But I’ve also used regular raisins and fresh mango.  If it’s in season I would use the fresh mango if I were you, it’s pretty special!

chicken and veggie curry with brown rice
chicken and veggie curry with brown rice

Bon appetit,


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