Curried chicken and vegetables

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5 min


4 servings

* PLUS Cooking time: 30 minutes


  • 1 tsp olive oil
  • 1 tsp curry powder , preferably medium
  • 8 skinless, bone-in chicken thighs
  • 284-mL can condensed cream of chicken soup , or cream of celery
  • 2 1/2 cups frozen mixed vegetables , such as carrots, peas and corn


  • Heat oil in a wide frying pan set over medium heat. Add curry and stir constantly for 1 minute. Add chicken and turn until coated, then push to side of pan. Add undiluted soup and 1/4 cup (50 mL) water to centre of pan. Stir just until mixed. It won’t be smooth. Cover and reduce heat to medium-low. Turn chicken and stir sauce every 5 minutes for a total of 20 minutes. Stir in vegetables and continue to cook until done as you like, from 5 to 10 minutes. Great over rice.

Nutrition (per serving)

  • Calories
  • 247,
  • Protein
  • 25.6 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 10.4 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 693 mg.

Spicy oven barbecue chicken

Place 8 skinless bone-in thighs in a baking dish just large enough to hold them. Stir 2 tbsp (30 mL) soy sauce and a dash of Tabasco sauce into 1 cup (250 mL) barbecue sauce. Spoon enough over thighs to cover. Roast, uncovered, in 375F (190C) oven for about 40 minutes, turning and adding more sauce occasionally.

More quick ideas

Use skinless, boneless chicken thighs in place of breasts in your favourite recipes, substituting 2 thighs for every breast.

Instant herb roast chicken

Coat boneless thighs with your favourite bottled salad dressing – Italian, Caesar, herbed oil and vinegar – then roast at 375F (190C) from 20 to 25 minutes. Cover with foil if chicken becomes too brown.