Chicken curry

Chicken curry
Chicken curry

Serves 4



1 ½ cup dried basmati rice

2 tablespoons olive oil

500g skinless chicken breast, diced

3 cloves garlic, crushed or minced

1 large brown onion, chopped

3 tablespoons red curry paste

3 teaspoons ginger, grated

1 medium red capsicum, diced

1 medium green capsicum, diced

2 small zucchinis, chopped

6 medium button mushrooms, sliced

1 medium head broccoli, chopped

400ml can coconut milk

1 cup frozen peas

1 tablespoon fish sauce

1 lime, juiced

½ bunch of coriander, roughly chopped, to serve



  1. In a large saucepan, add rice and 500mL water and bring it to boil, turn the heat to a simmer, cover with lid and cook for approximately 15 minutes.
  2. In a large fry pan, heat 1 tablespoon of oil and cook chicken over medium high heat until browned. Set aside. Heat 1 tablespoon of oil to the pan. Add garlic, onion, curry paste and ginger and cook until onions become soft.
  3. Add chicken, red and green capsicums, zucchini, mushroom, and broccoli. Stir and cook for 10 minutes, until the chicken is cooked.
  4. Add coconut milk to the pan with peas, fish sauce and lime juice. Simmer for 5 minutes or until the vegetables are tender.
  5. Serve curry over warm rice and garnish with coriander

Tip For a vegetarian version, replace chicken breast with chickpeas, tofu, or tempeh. 


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