Spicy Chicken Curry, Healthy Sabji Recipe
Spicy Chicken Curry, Healthy Sabji Recipe is a medium Indian recipe that serves 4. 420 calories per serving. Recipe by Cook with Sandhya on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $20.71 total, $5.18 per serving
Ingredients
- 500 g Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
- 200 g Pumpkin (Kaddoo) (peeled and cut into 1‑inch cubes)
- 100 g Carrot (peeled and sliced diagonally)
- 150 g Potato (peeled and cubed)
- 2 Green Chili (slit lengthwise, seeds left for heat)
- 25 g Ginger (peeled and minced)
- 4 cloves Garlic (peeled and minced)
- 2 Tomato (medium, finely chopped)
- 1 tsp Coriander Seeds (lightly toasted)
- 1 tsp Cumin Seeds (dry roasted)
- ½ tsp Black Peppercorns (coarsely crushed)
- 2 Cardamom Pods (Badi Elaichi) (slightly crushed)
- 1 inch Cinnamon Stick (broken into pieces)
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder (adjust to taste)
- 1 tsp Garam Masala (freshly ground if possible)
- to taste Salt
- 3 tbsp Vegetable Oil (for tempering)
- 2 tbsp Fresh Coriander Leaves (roughly chopped for garnish)
- 1.5 cup Water (adjust for desired consistency)
Instructions
Prepare Vegetables
Wash all vegetables thoroughly. Peel and cube the pumpkin and potato, slice the carrot diagonally, and slit the green chilies lengthwise. Set aside in a bowl.
Time: PT10M
Prep Chicken
Rinse the chicken pieces under cold water, pat dry, and cut into bite‑size pieces if not already done.
Time: PT5M
Make Ginger‑Garlic Paste
In a mortar, combine minced ginger, garlic, and the slit green chilies. Grind to a smooth paste, adding a splash of water if needed.
Time: PT5M
Heat Oil & Temper Whole Spices
Place the kadhai over medium heat, add 3 tbsp oil, then add cumin seeds, coriander seeds, crushed black peppercorns, cardamom pods, and broken cinnamon stick. Stir until fragrant (about 30 seconds).
Time: PT2M
Temperature: Medium heat
Sauté Spice Paste
Add the ginger‑garlic‑chili paste to the hot oil. Fry for 2‑3 minutes until the raw aroma disappears.
Time: PT3M
Temperature: Medium heat
Add Tomatoes & Ground Spices
Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 5 minutes until tomatoes soften and oil begins to separate.
Time: PT5M
Temperature: Medium heat
Brown the Chicken
Add the chicken pieces, mixing well to coat with the masala. Sear for 7 minutes, stirring occasionally, until the chicken turns lightly golden on the edges.
Time: PT7M
Temperature: Medium‑high heat
Simmer with Water
Pour in 1½ cups water, bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes.
Time: PT10M
Temperature: Medium heat
Add Mixed Vegetables
Stir in the pumpkin, potato, carrot, and any other green veg you like. Continue to simmer uncovered for 12 minutes, or until the vegetables are tender.
Time: PT12M
Temperature: Medium heat
Finish with Garam Masala & Herbs
Sprinkle garam masala over the curry, mix gently, and cook for another 2 minutes. Turn off the heat and garnish with chopped coriander leaves.
Time: PT2M
Serve
Transfer the hot curry to a serving bowl. Serve with warm roti, naan, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 6 g
Dietary info: Gluten‑Free, Dairy‑Free, High‑Protein, Low‑Sugar
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Pumpkin (Kaddoo): Butternut squash
- Instead of Carrot: Parsnip
- Instead of Potato: Sweet potato
- Instead of Green Chili: Jalapeño, Serrano
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Tomato: Canned diced tomatoes (½ cup)
- Instead of Coriander Seeds: Ground coriander (½ tsp)
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Black Peppercorns: Ground black pepper (¼ tsp)
- Instead of Cardamom Pods (Badi Elaichi): Cardamom powder (¼ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Red Chili Powder: Paprika (1 tsp)
- Instead of Garam Masala: Mild curry powder (1 tsp)
- Instead of Vegetable Oil: Canola oil, Ghee (1 tbsp)
- Instead of Fresh Coriander Leaves: Cilantro
Equipment Needed
- Large Kadhai or Deep Skillet
- Sharp Chef Knife
- Cutting Board
- Mortar and Pestle or Small Blender (optional)
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Ensuring raw chicken is handled safely and cooked to internal temperature of 165°F (74°C).
- Tempering whole spices without burning them.
- Searing the chicken until lightly browned to lock in juices.
- Cooking vegetables until just tender to avoid mushiness.
Chef Tips from the Video
- Toast whole spices until fragrant for deeper flavor.
- Use a blend of pumpkin and carrot for natural sweetness that balances the heat.
- Finish with a drizzle of ghee for extra richness if desired.
Troubleshooting
Curry is too watery.
Uncover and simmer for an additional 5‑10 minutes to reduce, or stir in a teaspoon of tomato paste.
Vegetables are mushy.
Cut vegetables into uniform larger pieces and add them later in the cooking process.
Chicken is dry.
Do not over‑cook; sear quickly and finish cooking in the simmering broth.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the ginger‑garlic‑chili paste up to 24 hours in advance and refrigerate.
- The spice mix (coriander, cumin, pepper, cardamom, cinnamon) can be toasted and stored in an airtight jar for months.
- Reheat leftovers gently over low heat, adding a splash of water if the gravy thickens.
Frequently Asked Questions
What is the cultural significance and history of Green Vegetable Chicken Curry in Indian cuisine?
Green vegetable chicken curries are a staple of North Indian home cooking, where seasonal greens and root vegetables are combined with chicken to create a balanced, nutritious one‑pot meal. Historically, such dishes were prepared for family gatherings because they could be cooked in a single vessel, conserving fuel and time.
What are the traditional regional variations of green vegetable chicken curry in Indian cuisine?
In Punjab, the curry often includes mustard oil and a touch of fenugreek leaves, while in Gujarat a sweeter version with a pinch of jaggery is common. South Indian variants may add coconut milk and curry leaves for a richer texture.
How is Green Vegetable Chicken Curry traditionally served in Indian households?
It is typically served hot with freshly baked roti, naan, or steamed basmati rice, accompanied by a side of plain yogurt or pickles to balance the spice. A garnish of fresh coriander adds a bright finish.
What occasions or celebrations is Green Vegetable Chicken Curry associated with in Indian culture?
While not tied to a specific festival, this wholesome curry is popular for weekend family lunches, festive gatherings, and as a comforting weekday dinner because it combines protein and vegetables in one dish.
What makes Green Vegetable Chicken Curry special or unique in Indian cuisine?
The dish uniquely blends the natural sweetness of pumpkin and carrots with the savory depth of toasted whole spices and tender chicken, offering a balanced sweet‑spicy profile that is both hearty and nutritious.
What are the most common mistakes to avoid when making Green Vegetable Chicken Curry at home?
Common errors include over‑cooking the chicken, burning the whole spices, and adding too much water early which dilutes flavor. Follow the timing steps, keep the heat moderate when tempering spices, and add water gradually.
Why does this Green Vegetable Chicken Curry recipe use whole spices instead of pre‑ground spices?
Whole spices release essential oils when toasted, giving a fresher, more complex aroma than pre‑ground spices, which can lose potency over time. Toasting also prevents bitterness that sometimes occurs with stale ground spices.
Can I make Green Vegetable Chicken Curry ahead of time and how should I store it?
Yes, the curry improves in flavor after a few hours. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the Green Vegetable Chicken Curry is done?
The chicken should be tender but not falling apart, and the vegetables should be fork‑tender with a glossy, thickened gravy. The oil should separate slightly at the surface, indicating the spices are fully cooked.
What does the YouTube channel Cook with Sandhya specialize in?
Cook with Sandhya focuses on simple, home‑style Indian recipes that use everyday ingredients, emphasizing step‑by‑step guidance for beginners and families who want authentic flavors without complex techniques.
How does the YouTube channel Cook with Sandhya's approach to Indian cooking differ from other Indian cooking channels?
Sandhya’s videos prioritize clear, conversational instructions in Hindi with occasional English subtitles, often cooking directly on a home stove and using minimal equipment, making the recipes highly accessible for Indian households compared to more production‑heavy channels.
Last updated: September 6, 2026
