Stove Top Chicken and Vegetable Curry
Prep time
Cook time
Total time
Use precooked shredded chicken or pork in this meal. My favorite vegetables to use are: potatoes, carrots, onion, green beans, cauliflower, bell peppers, broccoli and kale or spinach, I use any combination of those (fresh or frozen) that I have on hand. The onion is pretty vital! Serve over rice, white, basmati or brown all taste great!
Recipe type: 30 Minute Meal
Cuisine: Indian
Serves: 6
  • 1 large onion, large chopped or thinly wedged
  • 2 cups raw potatoes, cut in 1 inch cubes
  • 1-2 cups carrots sliced ½ inch thick
  • 1 bell pepper (any color) cut into 1 inch pieces
  • 3-4 cups vegetables of your choice (I use frozen green beans, califlower, broccoli and spinach)
  • 2 tbsp oil, canola or olive oil
  • 1-2 cups shredded or cubed chicken (precooked)
  • 1½ tsp seasoning salt (I use McCormick)
  • Cinnamon (approx 1 tsp)
  • 4-5 tsp curry powder
  • Salt to taste
  • water
  1. Don't forget to start rice in your rice cooker or on the stove top.
  2. Put oil in bottom of a large deep pan on your stove top turn on to medium high
  3. Add onion, potato, carrots, and pepper
  4. Sprinkle with seasoning salt and stir as you cook for about 3-4 minutes
  5. sprinkle a thin layer of cinnamon over vegetables, approx 1 tsp
  6. stir and continue cooking for 4-5 more minutes or until veggies are getting tender
  7. Add other vegetables and chicken If using spinach do not add it yet)
  8. Sprinkle 4 tsp of of curry over everything
  9. Stir add a little water if veggies are sticking to bottom of pan
  10. Cover and let cook until all veggies are tender, stirring occasionally.
  11. To test flavor run your finger on the spoon you have been stirring with and taste it. Add more salt and curry or even cinnamon if necessary.
  12. If adding spinach, put it in when everything is tender and you are just about to serve.
  13. Stir it around and cover, the spinach will be ready by the time you serve it.
  14. Serve over rice
Recipe by Real Life Dinner at