embracing nutrition and functional medicine

Chicken Curry with Hidden Veggies

Chicken Curry with lots of hidden vegetables

Preparation Time

10 mins

Cooking Time

40 minutes

Servings

4-6

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Ingredients

  • 1/2 tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1-2 tsp ginger, chopped
  • 1 tbsp medium curry powder
  • 2 tsp garam masala
  • 1 large carrot, diced
  • 1 small courgette, diced
  • 200g cauliflower, chopped
  • 5 red pepper, chopped
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 150ml vegetable stock
  • 800g diced chicken breast
  • salt and pepper

Method

  • Heat the oil in a large saucepan and add the onion, garlic and Fry gently for 2 minutes.
  • Add the curry powder and garam masala, mix well and fry for another 1
  • Add the carrot, courgette, cauliflower and red pepper
  • Add the chopped tomatoes, coconut milk and vegetable stock. Bring to the boil and reduce to a simmer for 20 minutes
  • Blitz the sauce until you can either do this in the saucepan with a hand blender or transfer it to a stand blender and blitz, then pour it back into the saucepan.
  • Once the sauce is completely smooth, add the chicken and cook on a low heat for 15-18 minutes until the chicken is cooked through
  • Season to taste with salt and pepper and serve with boiled rice
  • This curry is very “saucy”. Feel free to add extra veg or potatoes when cooking the chicken if you prefer it to be more “full”. You can also remove some of the sauce and freeze it for another day.

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