20 mins


40 mins


  • 6 chicken thigh fillets, each cut into 4 pieces
  • 1 large onion, peeled and chopped
  • 2 medium tomatoes, chopped
    or half a can of tomatoes
  • 2 tablespoons cooking oil
  • 2 tablespoons curry powder
    or 2 tablespoons curry paste
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 1 medium carrot, peeled and chopped
  • Choose one of the following:
    1 cup of frozen peas
    2 zucchinis, chopped into 2 cm pieces
    A handful of green beans, chopped into 2 cm pieces
  • 1 cup chicken stock or water
  • 1⁄2 cup coconut milk or 1 tablespoon of
    plain flour mixed with 1⁄2 cup water

To serve

Steamed rice
Sprinkle with chopped coriander for extra zing

Let’s get cooking

Step 1

Heat the oil in a large saucepan. Add the onion and stir over low heat until the onions are soft and transparent (about 4-6 minutes).

Step 2

Add the curry powder/curry paste, salt and sugar, and stir over low heat for another 2 minutes.

Step 3

Add the tomatoes and the chicken. Cook for 5 minutes, stirring the whole time.

Step 4

Stir in the stock/water, the carrots and the green vegetables. Put the lid on the saucepan and turn up the heat. Bring to the boil.

Step 5

Once the curry is boiling, give it a good stir, put the lid back on and turn the heat down the lowest setting. Boil slowly for 15 minutes.

Step 6

After 15 minutes take off the lid and stir in either the coconut milk or the flour and water mixture. Cook for another 5 minutes with the lid off.