Name: Curried Chicken & Veggies with Naan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 2 chicken thighs, diced; 1 cup carrots, sliced; 1 cup zucchini, chopped; 1/2 cup potatoes, cubed; 1/2 onion, chopped; 2 cloves garlic, minced; 1 tbsp curry powder; 1/2 tsp turmeric; Salt & pepper to taste; 1 cup chicken broth or water; 1 tbsp oil; 2 naan breads

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Curried Chicken & Veggies with Naan is a flavorful and wholesome meal that brings together tender pieces of chicken, hearty vegetables, and warm Indian-inspired spices. Simmered in a light curry broth and served with soft, fluffy naan, this one-pan dish offers both comfort and convenience — perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

This dish is comforting, balanced, and wonderfully aromatic. The simple spice blend of curry powder and turmeric brings depth without overwhelming heat, making it a great introduction to Indian-inspired flavors. Packed with protein, fiber-rich vegetables, and served with pillowy naan, it’s a complete and satisfying meal that comes together quickly and doesn’t require complex ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chicken thighs, diced
carrots, sliced
zucchini, chopped
potatoes, cubed
onion, chopped
garlic cloves, minced
curry powder
turmeric
salt and pepper to taste
chicken broth or water
oil (for sautéing)
naan breads

Directions

In a large skillet or saucepan, heat oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is soft and translucent.
Add the diced chicken thighs to the pan. Cook, stirring frequently, until the chicken is browned on all sides.
Add the sliced carrots, chopped zucchini, and cubed potatoes to the pan. Sprinkle with curry powder, turmeric, salt, and pepper. Stir well to coat all ingredients with the spices.
Pour in the chicken broth or water and bring to a gentle boil. Reduce heat, cover, and let simmer for 15–20 minutes, or until the vegetables are tender and the chicken is cooked through.
Warm the naan bread in a dry skillet or in the oven for a few minutes.
Serve the curried chicken and vegetables hot, with warm naan on the side for dipping and scooping.

Servings and timing

Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 420 kcal per serving

Variations

Creamy Curry: Stir in a splash of coconut milk or plain yogurt at the end for a creamier texture.
Vegetarian Option: Replace chicken with chickpeas or tofu for a plant-based version.
Spicy Kick: Add chopped green chili or a dash of cayenne for extra heat.
Different Veggies: Use bell peppers, spinach, peas, or sweet potatoes depending on what’s in your fridge.
Rice Pairing: Serve with steamed rice or quinoa instead of naan for a gluten-free option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Naan is best reheated in a dry skillet or wrapped in foil and placed in a warm oven for a few minutes.

FAQs

What type of curry powder should I use?

Use a mild or medium curry powder depending on your heat preference. You can also use garam masala for a slightly different flavor.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs remain juicier and more tender when simmered. If using breast meat, be careful not to overcook.

Do I need to peel the potatoes?

Peeling is optional. If using thin-skinned potatoes, a good scrub is enough.

Can I make this dish ahead of time?

Yes, it reheats well and the flavors often improve after sitting. Prepare and store in the fridge, then reheat before serving.

What kind of naan works best?

Any store-bought or homemade naan will work. Garlic naan adds extra flavor and pairs well with the curry.

Is this dish freezer-friendly?

Yes. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

How do I thicken the curry if it’s too watery?

Simmer uncovered for a few minutes to reduce the liquid, or mash a few potato cubes into the sauce to add thickness.

Can I use pre-cooked chicken?

Yes, add it after the vegetables have softened, just long enough to heat through and absorb the flavor.

Is this dish spicy?

The recipe is mildly spiced. You can easily adjust the level of heat by increasing or decreasing the curry powder or adding chili.

What drink pairs well with this meal?

A cool yogurt lassi, iced tea, or a dry white wine such as Sauvignon Blanc complements the warm spices nicely.

Conclusion

Curried Chicken & Veggies with Naan is a warm, flavorful, and approachable dish that brings the richness of curry spices to a wholesome meal. Simple to prepare and endlessly adaptable, it’s perfect for cozy nights in, busy weeknights, or feeding a hungry family. With tender chicken, hearty vegetables, and golden naan on the side, this dish delivers comfort and flavor in every bite.

Curried Chicken & Veggies with Naan

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Tender chicken and colorful vegetables simmered in warm curry spices, served with soft, fluffy naan — a comforting and hearty dish.

Author: Mari
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Simmering
Cuisine: Indian-Inspired
Diet: Halal

Instructions

Heat oil in a large skillet or pan over medium heat. Sauté the garlic and onion until soft and fragrant, about 2–3 minutes.
Add diced chicken thighs and cook until browned on all sides, about 5 minutes.
Stir in carrots, zucchini, and potatoes. Add curry powder, turmeric, salt, and pepper. Mix until everything is evenly coated with the spices.
Pour in chicken broth or water. Bring to a simmer, cover, and cook for 15–20 minutes or until vegetables are tender and chicken is fully cooked.
Warm naan bread separately in a pan or oven until soft and heated through.
Serve the curried chicken and vegetables hot with naan on the side.