Mild Chicken & Coconut Curry
This Mild Chicken & Coconut Curry is a creamy, family-friendly meal packed with tender chicken and colourful vegetables.
Servings 4 serves
Ingredients
- 500 g chicken thigh diced
- 1 tbsp olive oil
- 1 small onion finely diced
- 1 carrot thinly sliced
- 1 medium zucchini diced
- 400 ml can coconut milk
- 1 cup chicken stock
- 1 tsp garam masala
- ½ tsp turmeric
- 1 cup uncooked rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 4–5 minutes until soft.
- Stir in the turmeric and garam masala and cook for 30 seconds until fragrant.
- Add the chicken thigh and cook for 3–4 minutes until lightly browned.
- Add the carrot, zucchini, coconut milk and chicken stock. Bring to a gentle simmer.
- Cover and cook for about 15 minutes. Serve with rice. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Coconut milk with only coconut and water listed in the ingredients where possible.
- Chicken stock made from simple ingredients, or use homemade stock.