Chicken-Veggie Curry


Main Dish
Chicken-Veggie Curry

Primary Media

Bowl of chicken-veggie curry

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Recipe Data


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    Great flavor comes from using two kinds of curry in this chicken-veggie dish. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Cilantro Rice
    1 c. jasmine rice
    ½ c. cilantro, chopped
    1 tsp. lime zest
    2 tbsp. lime juice
    Chicken-Veggie Curry
    4 (1 pound) boneless skinless chicken breasts
    1 head(s) cauliflower, cut into florets
    1 sweet potato, peeled and cut into chunks
    2 tbsp. Hy-Vee Select olive oil
    2 tsp. curry powder
    1 (15 oz) jar tikka masala curry simmer sauce
    Cilantro, for garnish

    Things To Grab

    • 2 rimmed baking pans
    • Paper towels
    • Meat thermometer


    1. Preheat oven to 400F. Grease a rimmed baking pan; set aside.

    2. Prepare Cilantro Rice Recipe: Cook jasmine rice according to package directions; drain. Just before serving, stir in cilantro, lime zest and lime juice; set aside.

    3. Pat chicken dry with paper towels. Place chicken in pan and roast for 30 minutes or until done (165F). Cut each breast diagonally into bite-size strips, leaving pieces intact.
    4. Place cauliflower and sweet potato on another rimmed baking pan. Drizzle with oil and sift curry powder over top; toss to coat. Spread veggies out on baking pan. Roast alongside pan with chicken for 10 minutes. Turn veggies. Roast for 15 minutes more or until veggies are tender.
    5. Heat curry simmer sauce in microwave. Serve chicken with sauce, Cilantro Rice and roasted veggies. If desired, Garnish with cilantro.

      Hyvee Culinary Expert Tip
      Variation Chickpea-Veggie Curry: Prepare recipe as directed, except omit chicken. Add 1 (15 oz) can Hy-Vee garbanzo beans (chickpeas), rinsed and drained, to the roasting pan with the veggies during the last 10 minutes of roasting. Combine roasted chickpeas with sauce before serving with Cilantro Rice and veggies.
      Hy-Vee Seasons Magazine

    Nutrition facts


    550 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 95mg
    • Sodium: 480mg
    • Total Carbohydrates: 62g
    • Protein: 34g

    Daily Values

    Vitamin A 140%
    Vitamin C 140%
    Iron 35%
    Calcium 10%