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Chicken Tikka & Vegetable Curry

This easy chicken tikka and mixed vegetable curry is a flavour-packed, one-pan meal made with juicy chicken, frozen vegetables and warming spices perfect for quick dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Pakistani
Ingredients Method

Ingredients
  

  • 2 tbsp oil
  • 1 medium onion finely chopped
  • 2 tomatoes chopped
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 500 g 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
  • 300 g frozen mixed vegetables peas, carrots, corn, green beans
  • 100 ml water adjust for desired consistency
  • Optional: 2 tbsp plain yoghurt or double cream to mellow spice and add richness
  • Fresh coriander for garnish

Method
 

Sauté the Base
  1. Heat oil in a large pan over medium heat.
  2. Add chopped onions and cook until golden brown.
  3. Add salt, garlic and ginger paste; sauté for 1–2 minutes until fragrant.
Cook the Chicken
  1. Stir in paprika, chilli powder and dried coriander and cook until the oil separates from the onions
  2. Add chicken pieces and cook until the chicken is half way cooked, this should take around 8-10 minutes.
Add Vegetables
  1. Stir in frozen mixed vegetables and additional water if needed.
  2. Cover and cook until vegetables are tender and chicken is cooked through.
Finish the Curry
  1. Stir in yoghurt or cream if using.
  2. Simmer uncovered for 2–3 minutes until the curry thickens to your liking.
  3. Garnish with fresh coriander.