Try Susie O’Neill’s Easy Chicken And Vegetable Curry by simply following the recipe below.
Preparation Time 10 minutes
Cooking Time 25 minutes
Per Serve: 1138kJ for curry. 1/2 cup of rice is approximately 530kJ.
2 teaspoons olive oil
500g skinless chicken breast fillets, well-trimmed and cut into 2cm pieces
1 red onion, cut into wedges
1 tablespoons Thai curry paste – red or green (green is hotter)
2 cups salt reduced chicken stock
750g prepared vegetables, such as eggplant, carrot, baby corn, cauliflower etc
2 teaspoons cornflour
1 cup peas
1 Heat oil in a wok or large frying pan. Cook chicken until well browned on all sides. Add onion and curry paste to the wok and cook until aromatic.
2 Add stock and prepared vegetables, bring to the boil and cook, covered, over a medium high heat for 10 minutes or until the chicken is cooked through, adding a little water to the mixture if required.
3 Combine cornflour with a little flour and stir into curry with the peas. Cook until sauce coats the chicken and vegetables.
Serve curry over steamed Basmati Rice. Sprinkle with basil leaves if desired.
The recipes have all been reviewed by an accredited practicing dietician and are aligned with the low kilojoule recommendations outlined in the Australian Guide to Healthy Eating. That is, the recipes are all under 1,700 kg per serve.
The Carousel thanks Together Counts for this Chicken And Vegetable Curry recipe, an initiative of the Australian Food and Grocery Council