Curried chicken is one of those dishes that you can change every time you make it. You can use whole pieces of chicken, chicken breast or chicken thigh and each cut will give your dish a different flavour. If the change the vegetables, you’ll get a different flavour again. Potato is not a vegetable you would typically cook in a curry (with a few exceptions) but I LOVE putting potato into curries. As the potato cooks it soaks up the lovely curry flavour. Sometimes I think I’d prefer to make a potato curry than a chicken curry!

In this recipe for curried chicken I have simply stated “mixed vegetables” because any vegetables are great to use, but I encourage you to try a mixture with potatoes like I have.

You could use the leftovers in the curried chicken and rice parcels.

Prep: 10 minutes

Cook: 20 – 30 minutes

Serves: 6

Ingredients

• 500 g chicken fillets (thigh or breast), diced
• 1 onion, diced
• 3-4 cups mixed vegetables
• 350 ml coconut milk
• 2 tsp curry powder
• 1/2 tsp garlic powder
• 2 cups rice
• 1 tbs oil, for frying
• salt and pepper

Method

1. Prepare rice per packet instructions.
2. Heat oil to medium heat in a large frying pan. Add the onion and cook until softened.
3. Add the chicken to the pan and cook until browned.
4. Add the mixed vegetables, coconut milk, curry and garlic powders to the pan and stir to combine.
5. Allow to simmer until chicken and vegetables are cooked. Season with salt and pepper.
6. Serve with rice

Note: This recipe serves 6 people. Please put two serves aside for another dinner such as Curried Chicken and Rice Parcels.