A delicious recipe by Vicky Foord. 

serves: 4 I prep: 10 minutes I cooking: 25 minutes 


  • 2 tablespoons Extra-Virgin Olive Oil  
  • 2 garlic cloves, minced  
  • 1 medium onion, finely diced  
  • 1 tablespoon freshly grated ginger  
  • 1 tablespoon curry powder  
  • 2 teaspoons ground turmeric  
  • 2 teaspoons ground cumin 
  • 500g skinless chicken thighs or breast, cut into bite size pieces  
  • 1 can (400ml) light coconut cream 
  • 1 cup cauliflower, cut into florets 
  • 1 cup broccoli, cut into florets 
  • 1 medium red capsicum, seeds removed, thinly sliced  
  • 1 medium yellow capsicum, seeds removed, thinly sliced  
  • 1 cup green beans, trimmed and cut into 3 cm pieces  
  • salt and black pepper 
  • ½ cup fresh coriander leaves (for garnish)  
  • 1 red chilli, thinly sliced (for garnish) 



  1. Heat olive oil in large non-stick frying pan over medium-high heat. Add garlic, onion and ginger and sauté until fragrant, this will take approximately 3 - 4 minutes.  
  2. Add the spices and chicken into the same pan. Cook for 5 – 10 minutes, until chicken is lightly brown. Add coconut cream, cauliflower, broccoli and capsicum. Season with salt and pepper and simmer for 10 minutes. Stir in the green beans and cook for a further 5 minutes. 
  3. To serve, divide chicken curry between bowls and serve with basmati rice. Garnish with coriander and freshly sliced chilli.  


 Nutritional Information Per Serve
Energy 1784 kJ (424 cal)
Total Fat 25g
Saturated Fat 9g
Carbohydrate 17g
Sugar 5g
Fibre 6g
Sodium 210mg
Protein 34g
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