Chicken & Vege Curry

May 31, 2017


This was one of those throw in whatever I have in the fridge and hope for the best kinda dish’s. Boy did it pay off.


Warm and nourishing are the words that come to mind when describing this one. Super easy and ready within 30 minutes. It’s a winner.





1/2 Tbsp Coconut Oil

450g Chicken thighs (cut into chunks)

1 Tbsp Moroccan Paste – I used this one by Pepper & Me

1 Large Kumara (chopped into bite sized bits)

1 can of Coconut milk

1 Onion (diced)

3 leaves of Silverbeet (can use any green veges really)


Add coconut oil to a saucepan and cook onions for 2 minutes. Add paste and chicken and cook for another couple of minutes. Add the coconut milk, and kumara and simmer for 15 minutes. Add the silverbeet and cook until the kumara has softened and the chicken is cooked through.

Sprinkle with some chopped parsley (optional) for some extra vitamin C and serve.


Serves 4

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