Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Aromatics and spice paste
- 2 tbsp vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ¼ tsp ground fenugreek
- 1 tsp mild curry powder
- ½ tsp garam masala
Hidden vegetables and protein
- 600 g chicken breast fillets, cut into 2 cm cubes
- 1 medium carrot, grated
- 1 small zucchini, grated
- ½ red capsicum, finely diced
- 80 g frozen peas
- 16 g tomato paste
Sauce and finish
- 400 ml coconut milk
- 250 ml chicken stock
- 1 tbsp lime juice
- 1 tsp salt, plus extra to taste
- 2 g caster sugar
- fresh coriander leaves, to serve
Method
Build the flavour base
Heat the oil in a large heavy-based saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring often, until softened and pale.
Add the garlic and ginger, cook for 1 minute until fragrant.
Add the ground coriander, cumin, turmeric, fenugreek, curry powder, and garam masala. Stir constantly for 1–2 minutes until the spices are deeply fragrant and the oil is coloured—this blooming mellows the spice intensity significantly.
Cook the chicken and vegetables
Add the chicken pieces and stir well to coat in the spiced oil. Cook for 3–4 minutes, stirring occasionally, until the outside is no longer raw.
Stir in the tomato paste and cook for 1 minute.
Add the grated carrot, grated zucchini, diced capsicum, and peas. Stir and cook for 2 minutes.
Simmer to finish
Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer over medium-high heat.
Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally, until the chicken is cooked through (no pink inside) and the sauce has thickened slightly.
Stir in the lime juice, salt, and caster sugar. Taste and adjust seasoning—add a pinch more salt or a squeeze more lime if needed.
Serve hot, garnished with fresh coriander leaves, over basmati rice or with warm naan bread.
