A delicious mild chicken curry recipe suitable for kids and packed with hidden vegetables likes carrots, courgette, cauliflower and red pepper.
- 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
- 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!
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.