Chicken curry with vegetables

Chicken curry with vegetables

Make the most of the freshest seasonal vegetables as you plan your Winter menus and save some dollars and the environment in the process!

Here’s what’s in season right now.

Try this delicious recipe from the #SoupedUp Kitchen for a chicken and vegetable curry, served with fluffy basmati rice and coriander. Suitable for pureeing too for IDDSI Level 4 textures.

Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsPreparationUnitServe 30
Chicken, Thigh fillets, RawSmall Dicekg3
Oil, Vegetableml100
Onion, Brown, RawCut into wedgesg300
Bean, Green, Fresh or frozen rawHalvedg700
Capsicum, RawFine Diceg700
Zucchini, Green skin, Fresh or frozen rawFine Diceg700
Coconut, Milk, Canned regular fatml625
Water, Tapml200
Coriander, Fresh, Leaves & stemsg22.5
Paste, Yellow curry, Commercialg100


1. Saute diced chicken in oil until brown.

2. Add vegetables and cook for 2-3 minutes.

3. Add curry paste.

4. Add water and coconut milk.

5. Simmer for 30-45 minutes until chicken is cooked.

6. Add coriander and season with salt and pepper. Serve with fluffy basmati rice and optional red chilli.

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