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Chicken Veggie Curry Stew – A comforting nutritious one pot dish!

chicken curry stew

This dish has been a favorite of mine for as long as I can remember; my younger brother loves it even more. This meal has so many nutrients; it’s packed with vitamins from the fresh vegetables and protein from the chicken breast. It’s also very comforting because of the warm spices like curry incorporated in the dish. Did I forget to mention easy? It’s all in one pot! Not much mess or hassle. Sounds good to me 🙂

Total time: 1 hour

Serving: 6-8 people


3 pieces of skinless boneless chicken breast

1 cup of heavy cream or canned coconut milk

2 tablespoons of flour or gluten-free flour

Salt and pepper to taste

2 Tablespoons Mild Curry powder 

1 tbsp garlic powder

1 yellow onion chopped

2-3 tablespoons olive oil

Kettle of boiling water or stock (chicken or veggie)

4 garlic cloves finely chopped

1 large potato chopped

2 chopped carrots

1 package of white mushrooms (optional)


  • Take out a large pot; add the olive oil and turn on your stove to medium heat. Once the onion is cut up; place into the pot and lightly sauté with the garlic. Cook by itself for about 5-7 minutes.
  • Next, cut your chicken breasts into cubes and place into the pot as well. Sprinkle the curry powder on top of the chicken, onion and garlic then gently mix all together. Allow chicken to cook for approx. 5 minutes on medium heat.
  • During this time, have a kettle filled with water to boil and cut the sweet potatoes and carrots into small cubes.
  • Once water is boiled; pour it entirely over the chicken; then add the sweet potatoes and carrots into the pot. Make sure the water is covering it all. If not, add some more.
  • Cover the pot and let all those flavors simmer among themselves. In the meantime, take out your handy food processor and mix the heavy cream with the flour till no lumps are visual. Add that to the pot mixture. At this time, add 1 tablespoon of black pepper and 2 tablespoons of salt. Allow for everything to cook for another 30 min or so.
  • After 30 min, take out a spoonful of the chicken, potato, and carrots and see if it’s cooked through. You can do this by cutting them in half. Chicken is cooked if no pink is showing; white all the way through. Potato and carrot will be tender; no difficulty in cutting.
  • Once that is achieved, cut up the mushrooms and add to the pot as well. Allow simmering for another 5 min.
  • Last but not least, taste the stew; if salt or pepper is needed; add more.

This stew is actually one of my favorites. It also tastes great with rice and plain yogurt to cool off the heat from the curry if needed.


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  1. This was absolutely DELICIOUS!! I was hesitant about making it and my picky kids (5 and 2) not liking it but I’m so glad I gave it a shot because they LOVED it! Such a quick, easy, and comforting meal!

    1. This was delicious! Very minimal
      Ingredients but the flavor is packed! Can’t wait to make it again. Def add the optional mushrooms – they turned out so yummy in this dish!

  2. I made this last night and my family and I really enjoyed it. I used frozen veggies and and bone in chicken and it turned out so good!

  3. I absolutely love this recipe! I’ve been making it for several months now, and it’s constantly in my rotation because everyone loves it. It keeps really well too, so we always enjoy having leftovers.

  4. This recipe was absolutely delicious and so easy to make. It wasn’t a hit with my kids (they are super picky), but my husband and I loved it. Will definitely be making it again 😊

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