Spicy Chicken Vegetable Curry + Quinoa

Cooking Time



4 serves


  • 1 x onion
  • 1 x tsp. garlic
  • 1 x tsp. ginger
  • 2 x tomatoes
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder
  • 1 tbsp. cumin powder
  • 1 tbsp. coriander powder
  • ½ tsp. mustard powder
  • ½ sweet potato (roughly chopped into small pieces)
  • 1 x broccoli (cut into pieces)
  • 1 cup of peas
  • ½ cup of coconut cream
  • 3 large chicken breasts cut into pieces.


1.In a large pot, sauté the onion, tomato, ginger and garlic in some good quality oil (such as rice bran oil or avocado oil).

2.Add in turmeric, chilli, cumin, coriander and mustard powders with a little bit of water so the mixture does not stick and it becomes a paste like consistency. Simmer on low for 5 mins (add in more water if it starts to stick.)

3.Add in your chicken pieces and mix through.

4.Add in more water so it just covers the chicken and cover the pot with a lid, cooking on medium heat for 10mins.

5.Add the sweet potato, broccoli and peas to the mixture, cover with lid and cook for another 10mins.

6.To finish, you can thicken the curry by stirring through ½ cup of coconut milk or sheep’s yoghurt, switch off stove and let sit for 5mins before serving with some tasty brown rice or quinoa.