Chicken And Vegetable Curry Recipe

Name: Chicken And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound chicken breast cut into 1 inch pieces; 1 onion large, chopped; 2 cloves garlic minced; 2 teaspoons curry paste Madras; 2 teaspoons ground cumin; 2 teaspoons dried mixed herbs; 2 carrots peeled, chopped; 2 potatoes peeled, chopped; 1 turnip peeled, chopped; 2 1/2 cups chicken stock; 7 ounces green beans trimmed, halved; cilantro leaves fresh, to serve; 16 ounces steamed rice from 7 oz raw, to serve

Servings: persons

2 tablespoons vegetable oil
1 pound chicken breast cut into 1 inch pieces
1 onion large, chopped
2 cloves garlic minced
2 teaspoons curry paste Madras
2 teaspoons ground cumin
2 teaspoons dried mixed herbs
2 carrots peeled, chopped
2 potatoes peeled, chopped
1 turnip peeled, chopped
2 1/2 cups chicken stock
7 ounces green beans trimmed, halved
cilantro leaves fresh, to serve
16 ounces steamed rice from 7 oz raw, to serve

1
Heat 1 tbsp oil in a large heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned all over. Set aside.
2
Add remaining oil. Cook onion and garlic over medium heat for 3 mins, until starting to soften. Add curry paste, cumin and herbs. Cook for 1 min, until fragrant. Add carrots, potatoes, turnip and stock. Bring to a boil then reduce heat and simmer for 10 mins, until vegetables are almost tender. Return chicken to pan along with green beans. Cook for 5 mins, until all vegetables are tender and chicken is cooked through.
3
Sprinkle cilantro over curry. Serve with rice.

1005

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound chicken breast cut into 1 inch pieces, 1 onion large, chopped, 2 cloves garlic minced, and more.

Yes, Chicken And Vegetable Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Curry

How did you like this recipe?

Frequently Asked Questions