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Please note this recipe is classified as AMBER. 

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  • 4 tablespoons canola oil
  • 3 brown onions, finely chopped
  • 3kg chicken breast, diced
  • 6 medium potatoes, diced
  • 6 medium carrots, diced
  • 500g green beans, trimmed, chopped into
    small pieces
  • 1/3 cup curry powder*
  • 600mL reduced salt chicken stock
  • 3 x 400mL tins reduced fat coconut milk

*Curry Powder

  • 1/2 cup garam masala
  • 1/4 cup ground cardamom
  • 1/4 cup ground coriander
  • 1/4 cup ground ginger
  • 1/4 cup ground cumin
  • 2 tablespoons smoked paprika
  • 1/4 cup turmeric


  1. Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion and cook,
    stirring for 5 minutes or until soft and translucent.
  2. Mix all the curry powder ingredients together in a small container. Add 1/4 cup of
    powder to the pot, cook, stirring for 1-2 minutes.
  3. Add chicken stock and coconut milk and slowly bring to the boil. Reduce immediately
    to a low simmer.
  4. Simmer on low for 15-20 minutes.
  5. In a separate large pot heat remaining oil, add chicken and cook until coloured.
    Add potato and carrot, cook for 5 minutes.
  6. Add remaining curry powder (making up to a total of 1/3 cup), cook, stirring, for 2 minutes.
  7. Add vegetable mix to sauce and simmer for 20-30 minutes or until thickened and
    vegetables are soft but still hold their shape. Add beans in the last 5 minutes.
  8. Serve with cooked rice.


Store remaining curry powder in a sealed container for future use!

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