A delicious mild chicken curry recipe suitable for kids and packed with hidden vegetables likes carrots, courgette, cauliflower and red pepper.
If your family loves curries but they’re also fussy eaters, then I’ve got a recipe that’s hopefully going to go down a storm with everyone.
It’s a simple chicken curry hiding four nutritious vegetables that would fool even the pickiest of eaters!
The veggies I’ve used in this recipe are Carrot, Courgette, Cauliflower and Red Pepper.
They all get cooked down in the sauce which is made from spices, tinned tomatoes and coconut milk.
Next it’s time to blitz the sauce and hide those vegetables. You can either blitz it with a hand blender in the saucepan or else transfer to a stand blender and blitz there, and then pour it back into the saucepan.
The final part of the recipe is to add in the diced chicken breast and cook for 15 minutes until the chicken is cooked through.
The cooking time for this recipe is a little longer than most curries, about 40 minutes. But it’s well worth the effort trust me! It’s a great recipe to batch cook too, either storing just the sauce or the sauce with the chicken in the freezer for a meal another day.
Storing & Freezing Hidden Veg Chicken Curry
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on the hob or in the microwave until piping hot.
The sauce on it’s own or the curry can also be frozen in freezer bags or containers. Defrost in the fridge overnight and reheat as above.
If you try my Hidden Veg Chicken Curry recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
Hidden Veg Chicken Curry
Description
A delicious mild chicken curry recipe suitable for kids and packed with hidden vegetables likes carrots, courgette, cauliflower and red pepper.
Ingredients
- 0.5 tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 0.5 tsp ginger, chopped
- 1 tbsp medium curry powder
- 2 tsp garam masala
- 1 large carrot, diced
- 1 small courgette, diced
- 200g cauliflower, chopped
- 0.5 red pepper, chopped
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 150ml vegetable stock
- 800g diced chicken breast
- salt and pepper
Instructions
- Heat the oil in a large saucepan and add the onion, garlic and ginger. Fry gently for 2 minutes.
- Add the curry powder and garam masala, mix well and fry for another 1 minute.
- Add the carrot, courgette, cauliflower and red pepper.
- Add the chopped tomatoes, coconut milk and vegetable stock. Bring to the boil and reduce to a simmer for 20 minutes.
- Blitz the sauce until smooth. You can either do this in the saucepan with a hand blender or transfer to a stand blender and blitz, then pour it back into the saucepan.
- Once the sauce is completely smooth add the chicken and cook on a low heat for 15-18 minutes until the chicken is cooked through.
- Season to taste with salt and pepper and serve with boiled rice.
- This curry is very “saucy”. Feel free to add some extra veg or potatoes in when cooking the chicken if you prefer it to be more “full”. You can also remove some of the sauce and freeze for another day. Instructions are below.
- This curry is very mild and great for kids. For adults I would recommend adding a splash of chilli sauce to your portion for a little extra heat!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat on the hob or in the microwave until piping hot.
The sauce on it’s own or the curry can also be frozen in freezer bags or containers. Defrost in the fridge overnight and reheat as above.
