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Please note this recipe is classified as AMBER.

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  • 1kg chicken breast, cut into chunks
  • 2 cups of diced vegetables (i.e. carrot, cauliflower, sweet potato, or spinach OR frozen mixed vegetables)
  • 1 tbsp oil
  • 1 brown onion, diced
  • 1 tsp garlic, crushed
  • 1 tsp grated root ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp chicken stock powder
  • 1 x 400ml jar of passata
  • 270ml tin of reduced-fat coconut milk
  • Basmati rice to serve


  1. Heat oil in a large saucepan and cook chicken for 5 minutes.
  2. Add onions and 2 cups of vegetables and cook until softened.
  3. Reduce the heat, then stir in garlic, ginger, garam masala, cumin, paprika, turmeric and
    stock. Cook for 1 minute or until aromatic.
  4. Add tomatoes, cover and simmer for 10 minutes. Stir in coconut milk and simmer until
    heated through.
  5. Spoon chicken and sauce over Basmati rice to serve.

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