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Easy chicken curry

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

This quick and easy classic chicken curry recipe is bound to become a weeknight go-to family meal! This is a great recipe to eat the next day too - you’ll want to make extra so you have enough for tomorrows lunch or dinner!





  • 300g (1½ cups) basmati rice*
  • 1 tablespoon oil
  • 1 large onion, finely diced
  • 2 garlic cloves, grated or 1 teaspoon crushed garlic
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin 
  • ¼ celery* thinly sliced
  • 2 large carrots, cut into ½ cm chunks
  • 400g skinless chicken breast, cut into 3cm chunks
  • 400ml can light coconut milk
  • 1 ½ cups water
  • ½ broccoli*, florets and stalk chopped
  • 300g (2 cups) frozen peas*

Salt and pepper, to taste.

* These ingredients are shared with other recipes from the weekly meal planner.


  1. Cook rice according to packet instructions.
  2. Heat oil in a pot or deep skillet on the stove over medium high heat. Add onions and sauté until softened. Add garlic and spices, stir fry until fragrant. 
  3. Stir through celery and carrots and cook until slightly softened. 
  4. Add chicken, coconut milk, salt and pepper, fill coconut milk can with 1 cup water, swirl around to get any remaining coconut milk and add to the pot, add remaining ½ cup water. Stir and cover with a lid. Bring to a simmer while stirring occasionally. 
  5. Simmer for around 5 minutes or until the chicken is cooked, stir in broccoli and peas, and bring to a simmer again.
  6. Test taste adding more spices or pepper as desired and serve the curry with rice.
Cooking tips:

- Some broccoli stalks can have a woody outer layer, peel off this tough outer layer as you prepare the broccoli.

Adapt it:

- Use reduced salt chicken stock in place of the water, salt, and pepper
- The chicken can be replaced with red meat, firm fish fillets, tofu, tempeh, prawns, pulses, or plant-based protein alternatives. Adjust cooking times accordingly. 
- Boost the fibre in the dish by using brown rice. Use 1-2 tablespoons of a curry paste instead of the spices.
- Use regular coconut milk if you prefer.

Leftover tips: 

- Eat for lunch the next day or freeze curry and rice separately in portions. Heat thoroughly before eating. 

Skill level: Easy as