Tired of endless dishwashing after dinner? Wishing you could whip up a delicious, healthy meal without the kitchen chaos that makes you question whether cooking from scratch is even worth it anymore? What if you could serve your family an exciting, restaurant-quality meal that takes you around the world—without leaving behind a mountain of dirty pots and pans?
Meet your new weeknight hero: One-Pan Chicken and Vegetable Curry! This recipe is the ultimate solution for busy evenings when you want something more interesting than basic chicken and vegetables, but don’t have the time or energy for complicated cooking. We’re talking minimal prep, maximum flavor, and just one pan to clean when it’s all said and done.
This One-Pan Chicken and Vegetable Curry is a game-changer for getting a flavorful international dish on the table fast. Tender, perfectly seasoned chicken, vibrant roasted vegetables, and aromatic curry spices all come together in one glorious pan, filling your kitchen with the most incredible aroma and delivering a meal your whole family will love.
Why This One-Pan Curry Recipe Will Become Your Go-To Dinner
As a parent constantly juggling work, school runs, after-school activities, and bedtime stories, I know the struggle of wanting to serve a wholesome, exciting dinner without spending hours in the kitchen. There were countless evenings when I’d look at the clock, realize it was already 5:30 PM with no dinner plan, and immediately feel overwhelmed. The thought of another sink full of pots, pans, cutting boards, and mixing bowls was just too much. I’d end up ordering takeout—again—feeling guilty about the expense and knowing we could be eating healthier.
That’s when I became obsessed with truly quick, truly easy, and truly delicious one-pan recipes. Not the kind that claim to be easy but actually require fifteen prep bowls and three different cooking stages. I mean genuinely simple meals that deliver on flavor without the chaos.
This curry recipe is the culmination of that obsession. It isn’t just quick—it’s designed for maximum flavor infusion with minimal effort. By roasting everything together on a single pan, the chicken caramelizes beautifully while the vegetables get tender and slightly charred, all while the aromatic curry spices bloom and intensify.
What makes this method special is that it actually works for busy home cooks. I’ve made this on exhausted Tuesday nights and impressed-guests Sunday dinners alike. It’s been tested and refined through countless busy evenings, and I’m confident it will deliver success even if you’ve never made curry before.
Ingredients You’ll Need
Simple ingredients that create extraordinary flavor!
For the Protein:
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
For the Vegetables (choose 3-4):
- 1 large bell pepper (any color), sliced into strips
- 1 head broccoli, cut into florets
- 1 medium zucchini, cut into half-moons
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 cup snap peas or green beans
For the Curry Flavor:
- 2 tablespoons olive oil or coconut oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated (optional but highly recommended!)
- 2-3 tablespoons red curry paste (adjust to spice preference) OR 1½ tablespoons curry powder
- Salt and freshly ground black pepper to taste
Optional Creamy Addition:
- 1 can (13.5 oz) full-fat coconut milk
For Serving:
- Fresh cilantro, chopped
- Lime wedges
- Cooked rice or naan bread
Equipment Needed
Basic tools you already have!
- Large oven-safe skillet (cast iron or stainless steel) OR large rimmed baking sheet
- Cutting board
- Sharp knife
- Large mixing bowl
- Measuring spoons and cups
That’s it! One pan, minimal tools, maximum deliciousness.
Ingredient Notes and Easy Substitutions
Vegetable Flexibility: The vegetables listed are suggestions—use what your family loves and what you have on hand! Cauliflower, carrots, mushrooms, and sweet potatoes are all excellent additions. Delicate greens like spinach or baby kale should be added at the very end (either during the last 5 minutes of cooking or stirred in after) so they just wilt.
Protein Swaps: While chicken is classic, pork tenderloin cut into cubes or firm tofu work wonderfully with these curry flavors. For tofu, press it well first and cut into cubes for the best texture.
Curry Paste vs. Curry Powder: Red curry paste offers a deeper, more complex, authentic flavor with notes of lemongrass, galangal, and chilies. It’s found in the international aisle of most grocery stores. Curry powder is a perfectly good pantry-staple alternative that works great—it’ll give you a different but equally delicious flavor profile. Both options are valid!
Coconut Milk: Full-fat coconut milk creates a rich, creamy sauce. Light coconut milk works too but will be less luscious. Skip it entirely if you prefer a drier roasted curry.
Step-by-Step Instructions
Follow these simple steps for incredible curry in about 30 minutes!
Step 1: Prep Your Ingredients
Preheat your oven to 400°F (200°C). While it heats, cut the chicken into 1-inch pieces and chop all your vegetables as specified.
Pro Tip: Get all your chopping done before you do anything else—this “mise en place” approach makes the entire cooking process feel relaxed rather than rushed. Once everything is prepped, the rest happens quickly!
Step 2: Combine and Season Everything
In a large mixing bowl, combine the chopped chicken and all your vegetables. Drizzle with the olive oil or coconut oil. Add the minced garlic, grated ginger (if using), and curry paste or powder. Season generously with salt and pepper.
Toss everything together thoroughly until the chicken and vegetables are evenly coated with the oil and spices.
Pro Tip: Don’t be shy—use your hands to really get in there and coat everything! This ensures maximum flavor distribution and guarantees every piece of chicken and every vegetable gets its fair share of that delicious curry seasoning.
Step 3: Spread on the Pan
Transfer the seasoned chicken and vegetable mixture to your oven-safe skillet or baking sheet. Spread everything out in a single layer, making sure pieces aren’t piled on top of each other.
Pro Tip: This step is crucial—don’t overcrowd the pan! If everything is crammed together, the food will steam instead of roast, which means soggy vegetables and pale chicken instead of caramelized, flavorful goodness. If your pan is too small, use two baking sheets.
Step 4: Roast to Perfection
Place the pan in the preheated oven and roast for 20-25 minutes. The chicken should be cooked through (internal temperature of 165°F/74°C) and the vegetables should be tender with slightly charred, caramelized edges.
Pro Tip: For extra browning and those irresistible charred bits, turn on the broiler for the last 2-3 minutes of cooking. Watch carefully—things go from perfectly browned to burnt quickly under a broiler!
Step 5: Add Coconut Milk (Optional)
If you’re making the creamy version, remove the pan from the oven after roasting. Pour the coconut milk evenly over the chicken and vegetables, stir gently to combine, and return to the oven for another 5 minutes. This allows the coconut milk to warm through and the flavors to meld into a luscious sauce.
Pro Tip: For best results, shake the can of coconut milk well before opening, and let it come to room temperature or warm it slightly before adding to the hot pan. This helps it incorporate smoothly.
Step 6: Garnish and Serve
Remove the pan from the oven. Scatter fresh chopped cilantro generously over the top and serve immediately with lime wedges on the side.
Serve over fluffy rice, with warm naan bread, or however your family likes it best!
Pro Tip: That squeeze of fresh lime juice at the end is non-negotiable! It brightens all the flavors, cuts through the richness, and adds a fantastic zing that makes everything taste more vibrant. Don’t skip it!
Expert Tips for Perfect Results
Choose the Right Vegetables: Heartier vegetables like broccoli, bell peppers, onions, and zucchini roast beautifully at this temperature and time. If you want to add quicker-cooking vegetables like spinach or snap peas, add them during the last 5 minutes so they don’t overcook.
Don’t Forget the Ginger: Fresh ginger adds a warm, slightly spicy brightness that really makes this curry special. It’s worth the extra minute of grating—you’ll taste the difference!
Use Quality Curry Paste: Not all curry pastes are created equal. Thai Kitchen and Mae Ploy are widely available brands that deliver good flavor. Check the ingredients—the first few should be actual aromatics and spices, not fillers.
Storage and Meal Prep
Meal Prep Champion: This curry is fantastic for meal prep! It actually tastes even better the next day after the flavors have had time to meld. Divide into portions and store in airtight containers for easy grab-and-go lunches.
Storing Leftovers: Let the curry cool slightly, then transfer to airtight containers. Refrigerate for up to 3-4 days.
Reheating: Reheat gently in the microwave (in 1-minute intervals, stirring between) or on the stovetop over medium-low heat. Add a splash of water or coconut milk if it seems dry.
Advance Prep: You can chop all the vegetables and chicken the day before and store them separately in the refrigerator. When you’re ready to cook, just combine, season, and roast!
Delicious Variations to Try
Extra Creamy Curry: Use a full can of coconut milk and add 2 tablespoons of red curry paste for an intensely flavorful, restaurant-style curry with plenty of sauce for spooning over rice.
Spicy Version: Add a pinch (or more!) of red pepper flakes to the seasoning mix, or choose a hot curry paste instead of mild. Serve with cooling plain yogurt on the side for those who want to temper the heat.
Mild Kid-Friendly Version: Use just 1 tablespoon of mild curry powder instead of curry paste. The vegetables and coconut milk provide plenty of flavor without overwhelming young palates. Serve plain yogurt or a little honey on the side.
Thai-Style: Use Thai red or green curry paste, add some fish sauce (1 tablespoon) with the seasonings, and garnish with Thai basil instead of cilantro.
Indian-Style: Use yellow curry powder or garam masala, add a teaspoon of turmeric for color, and finish with a drizzle of plain yogurt.
Frequently Asked Questions
Can I make this One-Pan Chicken and Vegetable Curry ahead of time?
Yes, absolutely! This curry is fantastic for meal prep. You can chop all your vegetables and chicken the day before and store them separately in the refrigerator. When ready to cook, combine everything and proceed with the recipe. Cooked leftovers also store beautifully for 3-4 days, and many people think they taste even better the next day as the flavors develop.
What are the best vegetables for a one-pan curry?
Heartier vegetables that hold up well to roasting work best—broccoli, bell peppers, zucchini, carrots, onions, and cauliflower are all excellent choices. Quick-cooking vegetables like spinach, snap peas, or cherry tomatoes should be added toward the end of the cooking time so they don’t become mushy. The key is choosing vegetables with similar cooking times or adding them in stages.
How do I adjust the spice level for kids or sensitive palates?
Start with a smaller amount of curry paste or powder—try 1 tablespoon instead of the full amount called for. Taste the seasoning mixture before cooking and add more if desired. Mild curry powder blends are widely available and work great for families with young children. You can also serve plain yogurt on the side, which helps cool down spicy bites.
What can I serve alongside this curry to make it a complete meal?
Basmati rice or jasmine rice are classic, delicious pairings that soak up all the curry flavors beautifully. Warm naan bread is perfect for scooping. For a low-carb option, serve over cauliflower rice or with a simple green salad. Quinoa is another nutritious alternative that works well.
Is this One-Pan Chicken and Vegetable Curry a healthy meal option?
Definitely! This curry is packed with lean protein from the chicken and a generous serving of nutrient-rich vegetables—you’re getting vitamins, fiber, and antioxidants from all those colorful veggies. Using healthy fats like olive oil or coconut oil, along with fresh aromatics like garlic and ginger, makes this a wholesome, balanced dinner the whole family can feel good about.
What’s the difference between curry paste and curry powder?
Curry paste is a wet blend of ground spices, chilies, aromatics (like lemongrass, galangal, and shallots), and sometimes oil. It tends to have a more complex, authentic flavor and is common in Thai-style curries. Curry powder is a dry spice blend typically containing turmeric, coriander, cumin, and other spices—it’s more associated with Indian-style dishes. Both work in this recipe but give slightly different flavor profiles.
Final Thoughts
This One-Pan Chicken and Vegetable Curry: A Flavorful International Dish proves that busy weeknights don’t have to mean boring dinners or expensive takeout. In about 30 minutes with just one pan, you can transport your family’s taste buds to faraway places while keeping your kitchen (and your sanity) intact.
The beauty of this recipe lies in its versatility. Use whatever vegetables you have, adjust the spice level to your family’s preferences, make it creamy or keep it light—it adapts to whatever you need. And because everything roasts together, the flavors develop and intensify in a way that tastes like you spent hours cooking.
So the next time you’re staring at the clock wondering what to make for dinner, remember this curry is waiting for you. One pan, simple ingredients, incredible international flavors, and plenty of time left over to actually enjoy dinner with your family instead of scrubbing dishes.
Happy cooking!
Love easy international flavors? Check out our collection of quick one-pan dinners and global-inspired recipes for busy weeknights!
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