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Vege Loaded Chicken Curry

Check out this super easy, nutritious and delicious chicken curry loaded with vegetables. Our tamariki wipe their plates clean of this dish!

Livingstone Drive’s Chef, Ash!

INGREDIENTS

  • 600g chicken breast
  • 2 tbspn oil
  • 1 x brown onion
  • 2-3 tbspn mild curry spice mix
  • 50g tomato paste
  • 200g pumpkin (approx ¼ of a small pumpkin)
  • 200g carrot approx 2 medium carrots
  • 150g cauliflower approx ¼ small
  • 1 x can coconut milk
  • 1 x cup chicken stock or water
  • 1 x tablespoon vinegar
  • 1 x tablespoon soy sauce
  • 2 x decent handfuls baby spinach

Method

  • Prepare chicken, dice into 2cm cubes
  • Prepare the vegetables – finely dice onions, grate carrots and dice pumpkin into 1-2cm cubes
  • Prepare the cauliflower coconut milk.
  • Roughly chop the cauliflower, blend the coconut milk together until smooth. I use my nutribullet to do this
  • Heat oil in a large pan (that has a lid), sauté onion until softened and just starting to become golden.
  • Add tomato paste and spice mix to the onion, cook for a minute or 2 until fragrant
  • Add the carrot and pumpkin, be sure to stir so they are coated in the paste and spice mix
  • Add the blended coconut and cauliflower, chicken stock and cubed chicken, stir and bring to a simmer
  • Cover and simmer for 10 minutes or until veggies tender and chicken cooked
  • Remove lid and stir through the spinach, vinegar and soy sauce
  • Serve with steamed rice