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Chicken & Veg Curry

July 17, 2017


Serves 6 Adults

Prep:  10 mins

Cook: 25 mins



2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

4 chicken breasts, roughly chopped

2 tbsp mild curry powder

1 tin coconut milk

1/2 head of cauliflower (approx 280g), cut into florets

1 medium size sweet potato (approx 200g), peeled & roughly chopped

75g spinach, roughly chopped

75g frozen peas


To serve:

basmati rice

flaked almonds (optional for adults)

mango chutney (optional for adults)


1. Heat the olive oil in a large heavy based saucepan over a medium heat. Add the onion and garlic and cook for a few minutes until the onion begins to soften.

2. Add in the chicken and cook for 5 minutes until the chicken is sealed on all sides. 

3. Sprinkle in the curry powder and stir well to coat the chicken. Cook for 1 minute before adding the coconut milk, cauliflower and sweet potato. Bring to the boil then reduce to simmer for 15 mins. 

4. Finally add in the spinach and peas and cook for 3-4 minutes. Serve on a bed of basmati rice with flaked almonds and mango chutney on top.