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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
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Servings
6
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
Instructions
Heat oil in the wok, add garlic and onion and cook for a few mins
Add curry powder (more if you like it) and cook until aromatic
Add chicken and quickly toss through to brown off
Throw in all veggies and cook through for a few mins.
Add chicken stock and evaporate milk and stir through
Add snow peas, pop lid on and simmer for 5 mins until cooked through
Use cornflour to thicken if you want and serve on a bed of rice
Notes
You can add sultanas in this if you'd like to. Great for freezing and leftovers. Family pleaser!!