Chicken and Veggie Curry

Name: Chicken and Veggie Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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; 375ml Cream or lite evaporated milk; 2 tsp Chicken stock; 2 tsp Curry powder mild

My Chef February 13, 2024

0 118 2 minutes read

Coconut milk, curry powder, and lots of vegetables are used to make this Chicken and Veggie Curry. This weeknight meal is delicious and served over rice or quinoa. So easy and fast and tasty!!

Table of Contents

Ingredients

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 of Fresh snow peas
375 ml cream or light evaporated milk
2 tsp chicken stock
2 tsp curry powder mild

Step 1

Heat oil in the wok, 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 veggies and cook through for a few minutes.

Step 5

Add chicken stock evaporate milk and stir through

Step 6

Add snow peas, pop the lid on, and simmer for 5 minutes 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 to this if you’d like to. Great for freezing and leftovers. Family pleaser!!

Chicken and Veggie Curry

Coconut milk, curry powder, and lots of vegetables are used to make this Chicken and Veggie Curry. This weeknight meal is delicious and served over rice or quinoa. So easy and fast and tasty!!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings 6