Dairy Farmers of Canada

Super-Fast Chicken and Vegetable Curry

Our dietitians' favourite

This recipe is taken from the 2008 Milk Calendar. This mild-flavoured, colourful dish is a super introduction to curry. For those who are already fans, increase the amount of curry for a more robust flavour. Serve over cooked rice or noodles and with Indian flatbread.

  • Prep: 10 min - 15 min
  • Cooking: 15 min - 20 min
Yields 4 servings
super fast chicken and vegetable curry


  • 3 tbsp (45 mL) cornstarch
  • 2 tbsp (30 mL) soy sauce
  • 2 cups (500 mL) Milk
  • 1 tbsp (15 mL) butter
  • 1 lb (450 g) boneless skinless chicken cut into 1 1/2-inch (4 cm) chunks
  • 2 garlic cloves minced
  • 1 tsp (5 mL) curry powder or mild curry paste
  • 1/2 tsp (2 mL) ground ginger
  • 4 cups (1 L) frozen chunky mixed vegetables
  • 1 cup (250 mL) fresh tomatoes chopped or canned tomatoes drained and chopped
  • 1/2 cup (125 mL) plain yogurt
  • 2 tbsp (30 mL) peanuts roasted and chopped
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



Whisk cornstarch and soy sauce into milk; set aside.

In a large skillet, melt butter over medium-high heat; add chicken, garlic, curry and ginger; cook, turning chicken once, for about 2 min or until chicken is lightly browned. Add vegetables; cover and cook for about 3 min or until vegetables are thawed.

Stir milk mixture and pour into pan; cook, stirring and scraping up bits stuck to pan, for about 5 to 10 min or until sauce is thickened and chicken is no longer pink inside. Remove from heat; stir in tomatoes.

Serve topped with yogurt and peanuts.


Cooking Tip: Heat the pan well before adding the butter to make sure the chicken browns for better flavour and texture.

For the Adventurous: Replace ground ginger with 1 tbsp (15 mL) minced fresh gingerroot, add 2 tsp (10 mL) minced fresh hot peppers, increase curry by 1 to 2 tsp (5 to 10 mL) and garnish with chopped fresh coriander.

Learn more about

Nutritional information

Per serving
Energy: 297 Calories
Protein: 35 g
Carbohydrate: 29 g
Fat: 5 g
Fibre: 5 g
Sodium: 155 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 104 mg
Magnesium: 30 %
Niacin: 87 %
Vitamin A: 62 %
Vitamin B6: 38 %