Thursday 5 April 2012

My favourite (easy) chicken curry.

You have got to love a curry.

Spicy, warming and more than a little comforting.

Dead easy to do as well.

Serves 4. prep takes about 10 minutes, cooking time can be up to an hour BUT you can fridge some for leftovers... or freeze it for later.


  • 500 grams (half a pound) of skinless chicken breasts - stripped or cubed
  • 1 head of broccoli - chopped
  • 1 cup of green beans - chopped
  • 1 big tomato - sliced
  • 1/2 head of cauliflower - chopped
  • 6 mushrooms - chopped
  • 1/2 Capsicum (bell pepper) - chopped
  • 1 large carrot - chopped.
  • *optional half a brown onion - chopped

  • 1 x 440 gram (15 ounce) can of coconut milk.
  • Red curry paste (store bought) follow directions to your taste.

If you can't find red curry paste, just chop up some chillies, and add curry powder, cumin, tumeric to taste.

  • Pan on the stove with a tablespoon of canola or olive oil. Not hellfire hot. medium will do.
  • Add the sliced tomato and spread them out. Leave to soften.
  • Once the tomatoes are mooshed, add the curry paste (curry spices) and stir well.
  • Add chicken and stir so that the tomato-curry-joy-fest is covering the chicken.
  • Add coconut milk and turn up the heat until it is about to boil, then lift the pan off the heat.
  • Turn heat down again and place pan back.
  • Using the coconut milk can, add a can full of water to the pan.
  • Add all the vegetables and give them a good poking to get them into the mix.
  • If you have space add another can of water, stir well, and then leave to simmer for 30 minutes, stirring occasionally.

Serve with Monster Salad - garnish with some coriander (cilantro) if you can be bothered.

Serves 4, but adjust serving size down if your starting weight is less that 90kgs (200 pounds)

Don't adjust up though, this is the maximum serving size... that's a lot of food as it is.

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