Recipe: One-pot curry chicken with mixed vegetables

I believe most Malaysian families will have their own version of curry chicken. In my family, we have dry and wet versions, as well as spicy and mild ones. This recipe that I am sharing today is a one-pot curry chicken with mixed vegetables - a wet and mild version which my family, including kids love.

This dish has everything you need for a complete and well-balanced meal - protein, fibre, vitamins, manganese and more. I have chosen to use lean chicken breast and some of my favourite vegetables (for a curry dish) including ladies finger, brinjal and long beans.

Curry chicken with mixed vegetables

Because the curry sauce is quite mild and not too thick, you can almost drink it like a soup and I like to drench my rice bowl with the curry sauce. My kids love to do the same, and Baby C also loves the "hot chicken" and ladies finger.

The chicken pieces are cooked first, then set aside while the curry sauce is cooking. The more hardy vegetables such as brinjal and long beans are simmered with the curry sauce - I cook mine for about 10 minutes to get the texture which I like (still a little bite to the vegetables) and the ladies finger is added in just before the dish is ready as it takes very little time to cook.

Overall, this is a very simple curry chicken dish which takes around 1 hour to prepare and cook, plus there is little washing up to do after dinner ;)

Lovely colours.. very appetizing!

Curry chicken with mixed vegetables
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 30-35 minutes
Serves 4-5

Ingredients
400g chicken breast, cut into bite-size pieces
1 bulb garlic, finely chopped
5 tbsp cooking oil
6 stalks curry leaf
5 tbsp curry powder
1 tsp salt, to taste
200g ladies finger, cut into half
1 large brinjal (approx. 150g), cut into 5x1.5cm pieces
200g long beans, cut into 2 inch lengths
50g fried beancurd (tofu pok)
800ml water
2 red chillies, sliced thinly


1.  In a large pot, heat 2 tablespoons of oil over medium high heat, and then add half the garlic and cook for 2 minutes until lightly browned. Add the chicken pieces and cook for abut 5 minutes, until the chicken pieces are cooked through. Remove from pot with a slotted spoon and set aside.

2. Using the same pot, heat the remaining oil (3 tbsp), then add the remaining garlic and stir fry for 2 minutes over medium high heat until lightly browned.

3. Add the red chillies, curry leaf and curry powder and fry for 1-2 minutes until fragrant. Then add the brinjal and stir fry for 2 minutes before adding the long bean and cooking for another 1 minute. Pour in the water and bring to the boil. Once boiling, lower to medium heat and simmer, with cover on, for at least 10 minutes, or until vegetables are cooked to preference.

4. Add the cooked chicken (from Step 1) and tofu pok,  and cook for another 5 mins, with cover on. Season with salt and taste. Finally, add the ladies finger and cook for 2 minutes. Serve immediately with some boiled rice.

* I am submitting this to Little Thumb's Up "Curry Powder" event hosted by Everybody Eats Well in Flanders. 


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