Packed with flavor and super easy to make- this boiled chicken and veggies is one of the simplest wholesome meals you could make for the entire family.
The dish has fiber from the veggies, protein from the chicken and carbs from the rice and is a great simple meal to whip up on a weeknight.
The best part is, you can bring in lots of variations to this recipe too!
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Ingredients For the Recipe
To make the boiled chicken and veggies, here’s all you’ll need.
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Potatoes (wedges): 1.5 cups
- Chicken: 250 gms
- Ginger (grated): 2 tbsp
- Green chilies (roughly chopped): 1-2
- Spring onions (chopped): ½ cup
- Carrots (diced): ½ cup
- Beans (diced): ¼ cup
- Tomatoes (roughly chopped): 1.5 cups
- Coriander leaves (roughly chopped): ⅛ cup
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Chicken masala: 1 tbsp
- Salt: 2 teaspoon or as per taste
- Black pepper (crushed): ½ - 1 tbsp
- Water: 3 cups
- Lemon juice: 2 tbsp
How to Make the Boiled Chicken and Veggies
Once you have all your ingredients ready, here’s what you’ll need to do to make the boiled chicken and veggies.
Heat oil in a deep bottomed vessel. Add cumin seeds and let them crackle.
Add the potatoes next and saute. Cook for 1-2 minutes.
Next, add in the chicken. Saute and stir for 8-10 minutes. Make sure you keep stirring or else the chicken might stick to the bottom of the vessel.
Add the ginger and green chilies next and mix.
Add onions, carrots and beans and saute the mixture for 2-3 minutes.
Add the tomatoes along with the coriander leaves and mix well. Stir and saute for 2 minutes.
Next, add in all the powdered spices along with salt. Mix well.
Add water and coriander leaves and mix well. Let the mixture come to a simmer.
Simmer the mixture for 10-15 minutes or until the chicken is completely cooked.
Add lemon juice and mix.
Serve hot with steamed rice.
Frequently Asked Questions
I used tomatoes, beans and potatoes in addition to the chicken, but you can also use other veggies of your choice.
Carrots, zucchini, bell peppers, baby corn, bok choy, broccoli, green peas and mushrooms are all great choices. 
Your leftover chicken and veggies can be stored separately in different airtight containers and refrigerated for up to 2 days.
You can then reheat them separately in the microwave and then enjoy them whenever you want to.
Tips & Tricks to Make the Boiled Chicken and Veggies
Making this boiled chicken with veggies is super easy but having these little tips and tricks handy can really help.
- Based on your personal taste preference, you can tweak the consistency of the curry by adding in a splash of water or chicken broth and loosening it up.
- You can use any cut of chicken of your choice. Boneless chicken cuts can be great but you can also use bone-in chicken if you want some more flavor.
- To make this chicken and veggie curry more flavourful and rich, you can add some missed yogurt or whole cream into it.
- Don’t have the chicken masala that the recipe calls for, you can use a spoonful of any of your favorite curry spice mix of your choice.
- I would recommend using long grained rice to pair with the chicken and veggies. Basmati rice can be a great choice.
- Don’t forget to garnish the chicken with lots of chopped fresh herbs of your choice. Cilantro is the best!
Serving Ideas & Suggestions
This boiled chicken and veggies with rice can be enjoyed on its own as a complete meal. If you really want to go the extra mile you can pair it with a nice crunchy salad with fresh ingredients.
Enjoyed this easy and hearty meal? Inspired to try some more such soulful recipes? Here are a few good ideas to try out.
📖 Recipe
Boiled Chicken and Veggies
Ingredients
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 1.5 cups Potatoes, wedges
- 250 gms Chicken
- 2 tbsps Ginger, grated
- 1-2 Green chilies, roughly chopped
- ½ cup Spring onions, chopped
- ½ cup Carrots, diced
- ¼ cup Beans, diced
- 1.5 cups Tomatoes, roughly chopped
- ⅛ cup Coriander leaves, roughly chopped
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 1 tablespoon Chicken masala
- 2 tsps Salt , or as per taste
- 1 tablespoon Black pepper, crushed
- 3 cups Water
- 2 tbsps Lemon juice
Instructions
- Heat oil in a deep bottomed vessel. Add cumin seeds and let them crackle.
- Add the potatoes next and saute. Cook for 1-2 minutes.
- Next, add in the chicken. Saute and stir for 8-10 minutes. Make sure you keep stirring or else the chicken might stick to the bottom of the vessel.
- Add the ginger and green chilies next and mix.
- Add onions, carrots and beans and saute the mixture for 2-3 minutes.
- Add the tomatoes along with the coriander leaves and mix well. Stir and saute for 2 minutes.
- Next, add in all the powdered spices along with salt. Mix well.
- Add water and coriander leaves and mix well. Let the mixture come to a simmer.
- Simmer the mixture for 10-15 minutes or until the chicken is completely cooked.
- Add lemon juice and mix.
- Serve hot with steamed rice.
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