Healthier chicken curry – Chicken curry with vegetable sauce
Here is a healthier take on the classic Danish chicken curry (kylling i karry) – packed with no less than 600+ grams of vegetables.
You can use exactly the vegetables you fancy or happen to have in the vegetable drawer – I often use courgette, cauliflower, carrots, sugar snap peas, pointed cabbage and peppers, but anything from leeks to celeriac works just as well.
The vegetables are briefly fried and seasoned with curry powder and turmeric, simmered in stock until tender and then blended into a silky-smooth sauce, which is finished with milk, cream or coconut milk – depending on whether you want a lighter or a creamier version. The result is a dish that is low in calories, remarkably easy to make and full of fibre and vitamins that nobody will notice.
Serve with rice, cauliflower rice, noodles or simply plenty of fried vegetables if you want to keep it extra green and filling.
Chicken curry with fillets – or a whole chicken
You can make the dish extra quickly by using cooked chicken breast, simply cut into cubes or strips and stirred into the hot sauce before serving.
If you have more time, you can also use a whole chicken – poach it until tender, pull the meat off the bones and use the poaching liquid as the stock for the sauce. This gives an even deeper flavour and is a lovely way to get the most out of your ingredients. Both methods work perfectly.
Healthier chicken curry
This vegetable sauce is not just excellent with chicken – it is also perfect for a healthier version of boller i karry (Danish meatballs in curry sauce).
Make your meatballs as you usually do, but serve them in this vitamin- and fibre-rich sauce instead of the classic flour-thickened version. The result is a more filling dish, full of flavour, that is still a sure winner with children and adults alike.
Chicken curry with vegetable sauce – Healthier Danish chicken curry
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 600 g mixed vegetables, cut into small pieces
- 1 apple, cut into small dice
- 3-4 tsp curry powder
- 1/2 tsp ground turmeric
- 400-500 ml chicken stock
- 100-150 ml milk, cream or coconut milk
- A little butter or oil
- Salt and freshly ground pepper
- A pinch of sugar and a squeeze of lemon, optional
In addition
- 600 g chicken breast fillets or a whole chicken
- Rice or vegetables, to serve
Method
- Melt a little butter or a splash of oil in a saucepan and fry the onion and garlic until soft and translucent.
- Add the chopped vegetables and the apple and fry for 5 minutes. Season with salt and freshly ground pepper.
- Add the curry powder and turmeric and fry for about a minute.
- Pour in the stock, cover with a lid and leave to simmer gently until all the vegetables are completely tender.
- Meanwhile, poach the chicken in salted water, with a little stock added if you like, until the meat is cooked through. Leave to rest for 10 minutes, then cut into bite-sized pieces.
- Blend the stock and vegetables to a completely smooth sauce and adjust the consistency with milk, cream or coconut milk. Heat through thoroughly.
- Add the chicken to the sauce and heat through, then season to taste with salt and freshly ground pepper – and a little lemon juice or sugar if needed.Serve with boiled rice or cauliflower rice – noodles or fried vegetables.
Nutrition
Premium
Rigtig dejlig kyllingernes, med meget smag, og så er den sund, ikke sidste gang den bliver lavet.
Hej Bitten
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hej. Hvor mange bouillonterninger bruger du? 🙂 Mvh. Christine
Kan retten fryses også når der er tilsat fløde, mælk eller kokosmælk?
Hej Anita
Det kan den sagtens ja:)
Warm wishes, Dianna
Hvad har du brugt at grønsager ud over gulerødder og squash ?
Hej Kirsten
Jeg har skrevet lidt i introen omkring hvad jeg normalt bruger:) I denne brugte jeg udover gulerødder og squash en rest spidskål, peberfrugt og sukkerærter:)
Warm wishes, Dianna
Hej og tak for altid god inspiration
Hvilke grøntsager har du brugt og er der nogle du ville fravælge pga smagen.
Vh Mette
Hej Mette
Jeg har skrevet lidt i introen omkring hvilke grøntsager jeg bruger:)
Man kan i realiteten bruge alt – men f.eks. svampe vil smagen en del igennem, så dem undlader jeg. Broccoli vil være super, men vil give en del farve/grønne nistre i saucen:)
Jeg bruger gerne 5 slags rester, så ikke der er for meget af en slags. Det giver de bedste smagsnuancer:)
En pose frost grønt fra supermarkedet, f.eks. wok blanding vil også være super:)
Warm wishes, Dianna
Jeg vil prøve at bruge wokgrønt er det ok
MvhJan
Hej Jan
Ja absolut – det kan du sagtens gøre:)
Warm wishes, Dianna
Hej Dianna
Kan jeg bruge en pose frosne grønsager?
Tak for nogle altid dejlige opskrifter❤️
Kh jette
Hej Jette
Tusind tak for din dejlige besked 🙂
Ja for søren, det kan du sagtens gøre – og god idé, der er jo masser af blandede grøntsager i 🙂
Warm wishes, Dianna
På dansk skrives sammensatte ord sammen! Så det hedder IKKE små koge, men småkoge.
Jeg beklager Gitte, men jeg er glad for, at du forstod hvad jeg mente:)
Jeg knokler på for at lave opskrifter der frit kan bruges på min hjemmeside, så nogle gange kan der godt smutte en grammatisk fejl ind:)
Håber du får en dejlig dag:)
Dbh Dianna
Det ser lækkert ud, og skal helt sikkert prøves
Hvilken slags karry bruger du
Hejsa
Tusind tak:) Jeg bruger oftest den fra Urtekram, en synes jeg er rigtig god 🙂
Warm wishes, Dianna