Easy Chicken Curry

SERVES 4, PREP 20 mins, COOK 30 mins


  • 1 tbs olive oil
  • 450g skinless chicken thighs, fat trimmed, chopped
  • medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, finely grated
  • 1 ½ tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 400g can diced tomatoes
  • ½ cup (125ml) light coconut milk
  • 300g pumpkin, peeled, seeded, cut into 2cm pieces
  • 300g cauliflower, cut into florets
  • 1 cup (120g) frozen peas
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve


  1. Heat oil in a large saucepan over medium heat. Cook chicken in 2 batches, stirring occasionally, for 4 mins each, until golden brown. Set aside.
  2. Cook onion in the same pan, stirring occasionally, for 5 mins or until soft and golden brown. Add garlic, ginger, coriander and spices and cook, stirring, for 30 seconds.
  3. Return chicken to pan. Stir in tomatoes, ¾ cup water and coconut milk. Add pumpkin and cauliflower. Cover and bring to a simmer. Cook, partially covered, for I5 mins until vegetables are tender and chicken is cooked.
  4. Add peas and cook for 2 mins until tender. Sprinkle with coriander leaves. Serve with lime.
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