Curried Chicken with Roasted Vegetables Recipe
Curried Chicken with Roasted Vegetables is the weeknight dinner that makes the kitchen smell like a proper destination — warm curry spice, caramelized vegetables, and tender chicken all coming together in a dish that feels both adventurous and deeply comforting.
Ingredients
2 cups Pioneer® Brown Gravy Mix, prepared
3 cups Cauliflower florets, small
3 cups Butternut squash, diced small
2 cups Onion, sliced
1 ½ cups Green peppers, diced
2 tbsp Vegetable oil
3 tbsp Sweet curry powder
4 cups Chicken, cooked, chopped
This Curried Chicken with Roasted Vegetables recipe uses Pioneer Brown Gravy to add the savory, full-bodied depth that grounds the warm spices and makes this curried chicken dish a satisfying, flavor-rich dinner worth making any night of the week.
Instructions
- Preheat the Oven
Preheat conventional oven to 425°F.
- Roast the Vegetables
Place cauliflower, squash, onion, and green peppers in a medium bowl, toss with oil. Spread on a lined baking sheet in a single layer and season with salt as desired. Roast for 20 to 25 minutes, or until tender and browned. Set aside.
- Prepare Curry Gravy
Prepare Pioneer Brown Gravy, per package instructions, then whisk in curry powder and set aside.
- Combine and Serve
Add cooked chicken to gravy in a larger pan, bring to boil then reduce heat and simmer for 5 minutes. Then add roasted vegetables and stir to combine then serve. Tip: Basmati rice is suggested to serve alongside this dish but white rice, brown rice, or even quinoa would be a delicious accompaniment. If you prefer a spicy version use 1 ½ tbsp. of hot curry powder.
More Scratch-Made Flavor Favorites
Green Bean & Pimento Cheese Casserole Recipe
Chicken and Dumplings Recipe
Brisket Sliders on Cheddar Biscuits Recipe
Gluten Free Tacos Recipe
Salisbury Steak Meatballs Recipe
Gluten Free Chicken Marinade Recipe
Easy Seafood Gumbo Recipe
Homestyle Chicken Pot Pie Recipe
Bake Memories Together,
Every Week
