• 1 tbsp olive oil
  • 2 onions, chopped
  • 2 large carrots, peeled and grated
  • 6 skinless chicken breast fillets, cut into bite-size piece
  • 2 cloves garlic, crushed
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp mixed spice
  • 1 very low-salt chicken stock cube
  • 200 ml coconut milk
  • Steamed rice and naan bread, to serve


  1. 1

    Heat the oil in a large saucepan, add the onion and cook over a low-medium heat for 10 minutes, covered. Add the carrot and cook for a further 5 minutes.

  2. 2

    Turn up the heat, add the chicken and cook for 5 minutes. Stir in the garlic and spices and cook for a further 1 minute.

  3. 3

    Make up 500ml stock using the stock cube and pour 250ml into the saucepan (save the rest for another recipe). Pour in the coconut milk, bring to a simmer and cook, covered, for 10 minutes. Check the chicken is cooked through, before serving with the steamed rice and naan bread.

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 15.9g 23%
  • Saturates 9.0g 45%
  • Sugars 10.2g 11%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

12.7g carbohydrate 4.5g fibre 73.6g protein

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