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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.

Ingredients

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  • 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

Instructions

  1. Heat oil in a large skillet or pan over medium heat. Sauté the garlic and onion until soft and fragrant, about 2–3 minutes.
  2. Add diced chicken thighs and cook until browned on all sides, about 5 minutes.
  3. Stir in carrots, zucchini, and potatoes. Add curry powder, turmeric, salt, and pepper. Mix until everything is evenly coated with the spices.
  4. 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.
  5. Warm naan bread separately in a pan or oven until soft and heated through.
  6. Serve the curried chicken and vegetables hot with naan on the side.

Notes

  • Use boneless chicken breast if preferred, or tofu for a vegetarian version.
  • Adjust spice level by adding chili flakes or fresh chili.
  • Add a splash of coconut milk for a creamier version.

Nutrition

Find it online: https://yumfoodusa.com/curried-chicken-veggies-with-naan/