Chicken and veggie curry

Chicken and veggie curry

By Lee Hesketh
0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

So easy and fast and tasty!!


  • 2 large Chicken breasts, thinly sliced
  • 1 large onion, chopped in quarters
  • 2 carrots sliced
  • 1/2 red capsicum, thinly sliced
  • 1/2 Brocolli chopped into bite size
  • 1/2 yellow capsicum, thinly sliced
  • 2 Cloves garlic, diced
  • Handful Fresh snow peas
  • 375 ml cream or lite evaporated milk
  • 2 tspns chicken stock
  • 2 tspns curry powder mild

Step 1

Heat oil in wok and add garlic and onion and cook for a few mins

Step 2

Add curry powder (more if you like it) and cook until aromatic

Step 3

Add chicken and quickly toss through to brown off

Step 4

Throw in all vegies and cook through for a few mins.

Step 5

Add chicken stock and evaporate milk and stir through

Step 6

Add snow peas, pop lid on and simmer for 5 mins until cooked through

Step 7

Use cornflour to thicken if you want and serve on a bed of rice

Chef's Tips

You can add sultanas in this if you'd like to. Great for freezing and leftovers. Family pleaser!!



This is as the packet describes, a mild curry. I used loads of vegies (carrot, red and yellow capsicum, onion, carrots, sweet potato, cauliflowerettes and fresh (in place of snow peas). also substituted coconut milk for evaporated milk.


So easy and tasty ( I used coconut milk)! My girls aged 5 and 3 loved it too😀


Subbed the chicken for tofu, cream for coconut milk & used up all the loose veggies in my fridge. Was mighty tasty & easy


Wins with the kids and the hubby!!

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