Quick Chicken and Vegetable Curry with Garlic Naan

Cooking Light
Quick Chicken and Vegetable Curry with Garlic NaanRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Curries are often served over rice, but this version is served like a stew with a side of naan bread for a hearty complete meal.

Serves 4


+ Add To Shopping List
4 teaspoons canola oil, divided
2 cups prechopped onion
1 tablespoon all-purpose flour
1 tablespoon garam masala
1 tablespoon minced garlic
1 teaspoon ground cumin
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 1/4 pounds skinless, boneless chicken thighs, chopped
1 cup unsalted chicken stock
1 cup sliced carrot
1/2 cup water
2 cups frozen green peas, thawed
1/2 cup light coconut milk
2 garlic naan flatbreads (such as Whole Foods 365) or pita breads
1 tablespoon chopped fresh cilantro (optional)


Hands-on: 20 Minutes
Total: 25 Minutes

1. Preheat oven to 400°.

2. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 2 minutes. Stir in flour and next 6 ingredients (through red pepper); sauté 1 minute. Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes.

3. While curry cooks, brush naan evenly with remaining 1 teaspoon oil; bake at 400° for 8 minutes or until crispy. Cut each naan into 4 pieces.

4. Spoon 1 3/4 cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with 2 naan quarters.

Created date

March 2015

Nutritional Information

Calories 514
Fat 23 g
Satfat 5.6 g
Monofat 9.1 g
Polyfat 4.9 g
Protein 35 g
Carbohydrate 42 g
Fiber 8 g
Cholesterol 88 mg
Iron 4 mg
Sodium 696 mg
Calcium 79 mg