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Chicken Curry

This is another goodie for getting kids to eat their veg under disguise!


  • 600g chicken breast

  • 2 tablespoon olive oil

  • 1 brown onion

  • 2-3 tablespoon curry spice mix (see below)

  • 50g tomato paste

  • 200g pumpkin (approx 1¼4 of a small pumpkin)

  • 2 medium carrots

  • 150g cauliflower

  • 1 can coconut milk

  • 1 cup chicken stock or water

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

  • 2 good handfuls baby spinach

Chicken Spice Mix- mix all these ingredients together in a jar and keep on hand for future recipes.

  • 6 tablespoon ground coriander

  • 3 tablespoon cumin powder

  • 3 tablespoon Turmeric

  • 2 tablespoon yellow mustard seeds

  • 1 tablespoon garlic powder

  • 1 tablespoon ground ginger

  • 1 tablespoon paprika (sweet not smokey)


1. Dice chicken into 2cm cubes

2. Prepare the vegetables, finely dice onions, grate carrots and dice pumpkin into 1-2cm cubes

3. Prepare the cauliflower coconut milk. Roughly chop the cauliflower, blend the coconut milk together until smooth.

4. Heat oil in a large pan (that has a lid), sauté onion until softened and just starting to become golden.

5. Add tomato paste and spice mix to the onion, cook for a minute or 2 until fragrant

6. Add the carrot and pumpkin, stir so they are coated in the paste and spice mix

7. Add the blended coconut and cauliflower, chicken stock and cubed chicken, stir and bring to a simmer. Cover and simmer for 10 minutes or until veggies tender and chicken cooked. Remove lid and stir through the spinach, vinegar and soy sauce

8. Serve with steamed rice or cauliflower rice


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