A delicious mild chicken curry recipe suitable for kids and packed with hidden vegetables likes carrots, courgette, cauliflower and red pepper.
If your family loves curries but they’re also fussy eaters, then I’ve got a recipe that’s hopefully going to go down a storm with everyone.
It’s a simple chicken curry hiding four nutritious vegetables that would fool even the pickiest of eaters!
The veggies I’ve used in this recipe are Carrot, Courgette, Cauliflower and Red Pepper.
They all get cooked down in the sauce which is made from spices, tinned tomatoes and coconut milk.
Next it’s time to blitz the sauce and hide those vegetables. You can either blitz it with a hand blender in the saucepan or else transfer to a stand blender and blitz there, and then pour it back into the saucepan.
The final part of the recipe is to add in the diced chicken breast and cook for 15 minutes until the chicken is cooked through.
The cooking time for this recipe is a little longer than most curries, about 40 minutes. But it’s well worth the effort trust me! It’s a great recipe to batch cook too, either storing just the sauce or the sauce with the chicken in the freezer for a meal another day.
Storing & Freezing Hidden Veg Chicken Curry
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on the hob or in the microwave until piping hot.
The sauce on it’s own or the curry can also be frozen in freezer bags or containers. Defrost in the fridge overnight and reheat as above.
If you try my Hidden Veg Chicken Curry recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
Print
Hidden Veg Chicken Curry
Prep Time: 6 mins- Cook Time: 40 mins
- Total Time: 46 minutes
Yield: 4–6 1x
Category: Dinner
Cuisine: Hidden Veg
Print Recipe
Pin RecipeDescription
A delicious mild chicken curry recipe suitable for kids and packed with hidden vegetables likes carrots, courgette, cauliflower and red pepper.
Ingredients
- 0.5 tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 0.5 tsp ginger, chopped
- 1 tbsp medium curry powder
- 2 tsp garam masala
- 1 large carrot, diced
- 1 small courgette, diced
- 200g cauliflower, chopped
- 0.5 red pepper, chopped
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 150ml vegetable stock
- 800g diced chicken breast
- salt and pepper
Instructions
- Heat the oil in a large saucepan and add the onion, garlic and ginger. Fry gently for 2 minutes.
- Add the curry powder and garam masala, mix well and fry for another 1 minute.
- Add the carrot, courgette, cauliflower and red pepper.
- Add the chopped tomatoes, coconut milk and vegetable stock. Bring to the boil and reduce to a simmer for 20 minutes.
- Blitz the sauce until smooth. You can either do this in the saucepan with a hand blender or transfer to a stand blender and blitz, then pour it back into the saucepan.
- Once the sauce is completely smooth add the chicken and cook on a low heat for 15-18 minutes until the chicken is cooked through.
- Season to taste with salt and pepper and serve with boiled rice.
- This curry is very “saucy”. Feel free to add some extra veg or potatoes in when cooking the chicken if you prefer it to be more “full”. You can also remove some of the sauce and freeze for another day. Instructions are below.
- This curry is very mild and great for kids. For adults I would recommend adding a splash of chilli sauce to your portion for a little extra heat!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on the hob or in the microwave until piping hot.
The sauce on it’s own or the curry can also be frozen in freezer bags or containers. Defrost in the fridge overnight and reheat as above.
Rose says
Lovely recipe thank you will! Thus will be going into regular rotation! Loved watching my kids eat all those hidden veggies. I did make some small changes by adding some turmeric, garlic and onion powders and a little bit of sugar. We adults had yoghurt, chilli sauce and coriander all served on top of star anise rice.
★★★★★
Louise says
We all LOVE this recipe in my family. I sometimes make it without adding chicken and freeze the sauce in batches. When using, I simply defrost and add boiled skin-on baby potatoes, peas and some pan-fried paneer for a lovely vegetarian alternative. It’s so easy to make and so good for us all too – thanks for the recipe! Your whole website is fabulous!
★★★★★
Katie says
An absolute hit in my household! My four year old said it was better than the takeaway one he’s tried before! I actually told him about the vegetables in it and he said “THAT’S AMAZING! You can’t taste it” Thanks, you are a genius ☺️.
Natalie says
Turned out too spicy for my kids. I enjoyed it though.
★★★
Katy says
I thought the medium curry powder might be too spicy for mine as well so I went with mild and it works beautifully.
Nikki says
This is a family favourite. The recipe makes loads of sauce so I always have lots left over to freeze.
★★★★★
Anonymous says
These are all the vegetables that my 6 year old will absolutely not touch so I couldn’t believe it when he ate a whole portion of this without any complaints! Thanks so much for this recipe! xxx
★★★★★
Siobhan says
This curry is just amazing. I was wondering if you knew what the calories might be for 100g? I’m trying to lose weight and count everything I eat.
Bianca Carey Spencer says
So glad you like the curry Siobhan! Sorry, not sure on the calories for 100g, but My Fitness Pal is a good app that you could use to check on calorie content. x
Carol Anne Cobbe says
You are my absolute hero. My 6 year old is a terror for avoiding veg and she just adored this. “Can I have it again tomorrow” she said. Thank you. Thank you. Thank you.
Bianca Carey Spencer says
Ahhh that’s great to hear Carol, so pleased she enjoyed it! x
Samantha says
Oh my goodness! It is absolutely delicious!!! It went down a storm with the whole family and it is so much nicer than a jar of curry sauce. I’ll never look back! Thank you so much!
★★★★★
Tracy says
A definite hit with our 7 year old veg dodger!
★★★★★
Alexandra says
Can you please include the measurements for the coconut milk and tomatoes?
Bianca Carey Spencer says
Hi Alexandra, 400g tins for both the coconut milk and the tinned tomatoes. x
Aimee says
We made this curry tonight mainly for my 4 year old to try curry, we don’t eat curry at home usually as I’m not a fan but my partner loves it so often ends up just having takeaway curry on his own, but this recipe was amazing! My partner absolutely loved it and he’s a big fan of hot curries normally and my little boy ate all of his and is happy to eat more, and I also loved it so much and I don’t really like curry but this just taste sooo good. Thank you. I always come to you when I’m after new recipes for our family.
Bianca Carey Spencer says
That’s brilliant Aimee. So pleased you liked the recipe and thanks so much for your comments! x
Rebecca Mellors says
Made this for tea, my children would not eat curry and have not since they were toddlers. They have bath asked to have it again!
★★★★★
Sinead Feeney says
Delicious! A total success with all the family. I am delighted with this recipe. My 8 year old is the fussiest eater and she asked for more. I couldn’t believe it! I will definitely be making this again . Thank you so much!
★★★★★