Skip to content
Hidden veg chicken curry recipe

Hidden veg chicken curry recipe

3 ratings

Created by The Tesco Real Food team

This simple curry is made with a secret 'hidden' ingredient... Sweet potato and red pepper are blitzed into the sauce to make sneaking veg into your family's dinner deliciously easy. See method

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 5cm piece fresh ginger (roughly 50g), peeled and finely chopped
  • 2 large garlic cloves, finely crushed
  • 1½ tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 red pepper, deseeded and cut into 2cm chunks
  • 2 medium sweet potatoes (roughly 450g), peeled and cut into 1cm slices
  • 650g pack chicken breast fillets, cut into 5cm chunks
  • 4 tbsp Greek-style yogurt
  • 200g easy cook brown rice
  • 15g fresh coriander, roughly chopped (optional)
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2560kj
    607kcal     30%

  • Fat

    13g 19%

  • Saturates

    3g 16%

  • Sugars

    11g 13%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 73.9g Protein 43.5g Fibre 9.5g

Method

  1. Heat the oil in a medium saucepan over a medium heat. Add the onion and ginger, cover and cook for 8-10 mins, stirring occasionally, until softened. Stir in the garlic, curry powder and turmeric and cook for 1-2 mins until fragrant. Add the pepper, sweet potatoes and 600ml water. Bring to the boil, cover, then simmer for 15-20 mins, stirring occasionally until the sweet potatoes start to break down into the sauce. Blitz with a stick blender until smooth.
  2. Stir the chicken into the sauce, cover and simmer over a medium heat for 10-12 mins, stirring occasionally, until tender and cooked through. Swirl the yogurt through the sauce.
  3. Meanwhile, cook the rice according to packet instructions.
  4. Divide the rice among 4 plates and top with the chicken curry. Scatter with coriander, if using, to serve.

See more Curry recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.