Chicken Tikka & Vegetable Curry

Why you’ll love this Chicken Tikka & Vegetable Curry

One-Pan Wonder
Protein, vegetables, and rich spices all come together in a single pot and is perfect for quick, fuss-free dinners.

Freezer & Meal Prep Friendly
Great for batch cooking and storing for busy days that reheats beautifully.

Customisable Heat & Creaminess
Adjust the chilli for your preferred spice level and add yoghurt or cream for a milder, richer curry.

Balanced & Satisfying
Chicken for protein, veggies for fibre, this is a wholesome dish that’s both filling and packed full of flavour.

Family-Friendly Favourite
Mild enough for kids when made with less chilli, but still packed with flavour that adults will love.

Top tips when making Chicken Tikka & Vegetable Curry

You Can Use Chicken Thighs for Extra Juiciness
Thigh meat stays more tender and flavourful than breast when simmered but I like the taste of both so either way is delicious.

Don’t Skip the Onion Base
Properly browning the onions and cooking the spices until the oil separates builds deep, rich flavour. This is a key step when making curry so I wouldn’t skip this part.

Use Frozen Veg Without Thawing
Toss them straight in as there’s no need to defrost and it saves time.

Adjust Water Gradually
Start with 100ml but add more slowly if needed, depending on your desired curry thickness. I like a saucy but not watery curry so I don’t put too much in. If you end up with a very watery curry, just let it cook down to your desired thickness.

Finish with Fresh Coriander & Yoghurt
These final touches brighten and balance the curry so don’t skip them. I like adding fresh coriander at the end but cooking it down a little so its still fragrant but meshes well with the curry.

How to make this recipe

Ingredients

• 2 tbsp oil
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 tsp garlic paste
• 1 tsp ginger paste
• 500g boneless chicken (breast or thigh), cut into small chunks
• 2 tsp paprika
• 1 tsp chilli powder (adjust to taste)
• 1 tsp ground coriander
• 1 tsp salt (or to taste)
• 300g frozen mixed vegetables (peas, carrots, corn, green beans)
• 100ml water (adjust for desired consistency)
• Optional: 2 tbsp plain yoghurt or double cream (to mellow spice and add richness)
• Fresh coriander, for garnish

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Instructions

1. Sauté the Base

• Heat oil in a large pan over medium heat.
• Add chopped onions and cook until golden brown.
• Add salt, garlic and ginger paste; sauté for 1–2 minutes until fragrant.

2. Cook the Chicken

• Stir in paprika, chilli powder and dried coriander and cook until the oil separates from the onions
• Add chicken pieces and cook until the chicken is half way cooked, this should take around 8-10 minutes.

4. Add Vegetables

• Stir in frozen mixed vegetables and additional water if needed.
• Cover and cook until vegetables are tender and chicken is cooked through.

5. Finish the Curry

• Stir in yoghurt or cream if using.
• Simmer uncovered for 2–3 minutes until the curry thickens to your liking.
• Garnish with fresh coriander.

Storage tips

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 1 month in portioned containers.

Reheat: Thaw overnight in the fridge and reheat gently on the stove or microwave, adding a splash of water if needed.

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