A delicious recipe by Vicky Foord. 

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

Ingredients: 

• 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) 

Method:  

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.