Coconut Chicken and Vegetable Curry Recipe - Serves 4

Coconut Chicken and Vegetable Curry Recipe

358 calories each serving (556 calories if eating with rice)


1 tablespoon (15ml) cooking oil
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 teaspoon (5ml) curry powder
1/2 teaspoon (2.5ml) turmeric
1 medium potato, peeled and cut into 1cm (1/2 inch) cubes
1 small carrot, peeled and cut into 6mm (1/4 inch) slices
1/2 small cauliflower, washed and keeping just the florets cut into pieces of no more than 2.5cm (1 inch)
250g (9 oz) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
1 tin/can (400g or 14 oz) coconut milk
60g (2 oz) frozen peas, thawed


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion, garlic, curry powder and turmeric, mix well and stir-fry until the onion is soft (3-7 minutes)
Add the potato, carrot, cauliflower and chicken breasts and mix well so that they are coated with the onion and spice mixture
Add the coconut milk, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 25 minutes, stirring every 5 minutes
Add the peas, mix well and cook for 5 minutes, stirring twice
Serve hot

Recipe submitted on 4 October 2017

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