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Quick Chicken and Vegetable Curry
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Quick Chicken and Vegetable Curry

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 serving

Ingredients

  • 1.5 cup jasmine rice
  • 2 tsp  vegetable oil
  • 250 g chicken
  • 1 courgette
  • 1 carrot
  • 1  baby bok choy
  • 1-2 stalks broccolini
  • 1 tin coconut milk
  • 1  tin tomatoes, chopp
  • 1 tsp  tsp white sugar
  • 1 tsp  garam masala
  • 2 tsp curry powder
  • 1-2 tsp  chilli flakes
  • Salt and pepper, to taste
  • Greek yoghurt, to serve

Instructions

  • Rinse rice and place in a large pot with 3 cups of water and 1 teaspoon of salt. Heat until at a boil. Turn heat to low, place a lid on and cook 12 minutes. Without lifting the lid, leave to sit a further 10 minutes
  • Heat oil in a large frypan over a medium heat. Add onion, carrot and broccolini and cook 2-3 minutes. Add in bok choy and stir fry 1-2 minutes. Remove vegetables from pan and set aside.
  • To the same pan, add coconut milk, tin tomatoes, sugar, garam masala, curry powder, salt, pepper and chilli flakes. Simmer 5 minutes until everything comes together. Add in chicken and vegetables and cook 5 more minutes, adjusting seasoning to taste if necessary
  • Serve with the rice and a dollop of greek yoghur

Nutrition

Carbohydrates: 63g | Protein: 25g | Fat: 9.3g | Saturated Fat: 5.1g | Cholesterol: 33mg | Sodium: 45mg | Potassium: 475mg | Fiber: 3.5g | Sugar: 3.5g | Calcium: 68mg | Iron: 3.7mg