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Chicken and Veggie Curry in the Plate

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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat oil in the wok, add garlic and onion and cook for a few mins
  2. Add curry powder (more if you like it) and cook until aromatic
  3. Add chicken and quickly toss through to brown off
  4. Throw in all veggies and cook through for a few mins.
  5. Add chicken stock and evaporate milk and stir through
  6. Add snow peas, pop lid on and simmer for 5 mins until cooked through
  7. 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!!