Chunky chicken and veg curry
A hearty and healthy veggie-loaded chicken curry packed with flavour. Swap the chicken for chickpeas to make an equally delicious vegetarian version. This one-pot wonder can be served as is, or with a side of basmati or cauliflower rice.
Ingredients
Garam Masala spice mix
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1 tsp cayenne pepper optional - omit if you do not like spicy
Chicken curry
- 1 tbsp olive or canola oil
- 1 large onion finely chopped
- 2 medium carrots finely chopped
- 2 red or green peppers sliced or chopped
- 1 large zucchini NB see notes on substitutions
- 1 tbsp tomato paste
- 1 can Indian-style tomato plain canned tomato will work too
- 1/2 cup low-sodium chicken or veggie stock
- 1/2 can light coconut milk about 200 ml
- 500 g chicken breast thinly sliced
- salt and pepper to taste
Instructions
- Mix all the garam masala spices together in a small bowl and set aside
- Fry the onion and carrots in 1 tbsp oil on medium heat until tender. Add small splashes of water regularly or spray the pan regularly with olive oil spray to prevent sticking to the bottom of the pan
- Add the garam masala mix to the onions and carrots and fry for about 1 minute, stirring constantly
- Add all the veggies and fry for 1 - 2 minutes, adding splashes of water as needed
- Add the tomato paste, canned tomato and stock and turn the heat down to low
- Let the curry bubble away on low heat with the lid ajar for about 20 minutes
- Season the thinly sliced chicken breast with salt and pepper
- After the curry sauce has simmered for about 20 minutes, add the diced chicken to the sauce and turn the heat up to medium
- Let the chicken cook in the sauce until cooked through and tender, about 3 minutes (time will vary depending on how thick your chicken is chopped, etc.). Stir constantly and regularly test a piece of chicken by cutting it open. The chicken should no longer be pink inside, but be careful to not overcook as it will become dry.
- Stir in the coconut milk
- Finally, taste your curry and season with additional salt and pepper if necessary. Serve and enjoy
Notes
Nutritional information for 1 portion (1/4 of recipe): 302 kcal, 14.6g fat, 12.9g carbohydrates, 3.7g fiber, 6.6g sugar, 31.8g protein.
You can use any vegetables of choice for this recipe. I had peppers, mushrooms and zucchini that needed to be used, but even frozen veg will work perfectly. You can also bulk the recipe up with extra veg if you want a super big portion.