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One Pot Chicken Vegetable Curry


100 gms boneless chicken cubes (bite-size)

1 eggplant

1 sweet corn

2 small tomatoes

1 medium-size onion

2 garlic cloves & ½-inch ginger

1 tbsp oregano seasoning

1 tbsp black pepper powder

1 tsp red chilli powder

1 tsp turmeric powder

2 tbsp coconut milk

2 tbsp olive oil (extra virgin)

Salt & Water as required

Step 1

Marinate the chicken cubes with coconut milk and keep it aside for 20 minutes. Cut the eggplant in medium-size cubes, diced tomatoes, onions, chopped garlic and ginger. Break the sweet corn with the cob into three parts.

Step 2

Heat a saucepot and add the marinated chicken. Close the lid of the pot to simmer for 10 minutes. Add the vegetables, stir once, add 1 1/2 cup of water, and let it boil for 10 more minutes in low flame.

Step 3

Put black pepper, red chilli and turmeric powder to the pot. Mix it properly with the ingredients and let it simmer for another 5 minutes to blend well with the spices.

Step 4

Add the oregano seasoning with olive oil with a little salt and mix well to simmer for another 5-6 minutes to finish the dish.  Serve your One-pot chicken vegetable curry and enjoy with any bread of your choice.

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