Chicken Curry and Veggies

Looking for an easy midweek dinner? Warm up with our easy and tasty chicken curry recipe.


2tbsp vegetable oil

1 sliced brown onion

2 cubed chicken breasts

3tbsp red Thai curry paste

11/2 cups broccoli florets

11/2 cups chopped carrots

3 minced cloves garlic

1tsp dried basil

11/4 cups coconut milk

414ml can diced tomatoes

Zest of ½ lime

¼ cup chicken stock

Salt and pepper

Lime wedges


  1. In a large saute pan over medium heat, cook 1 tablespoon of the oil, onions and curry paste for 5 to 6 minutes. Pat the chicken dry and season with salt and pepper before adding to the pan with the remaining oil. Cook the chicken in the curry and onion mixture until golden.
  2. Add the carrots, broccoli, garlic, basil and lime zest. Continue to cook until all the vegetables are coated for approximately two minutes. Add the chicken stock, tomatoes and coconut milk and bring mixture to a simmer.
  3. Cook the stew for about 20 minutes until sauce begins to thicken. Squeeze over the lime juice before serving.

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