• 1 tbsp olive oil
  • 2 onions chopped
  • 2 large carrots, peeled and grated
  • 6 skinless chicken breast fillets, cut into bite-size pieces
  • 2 garlic cloves, crushed
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp mixed spice
  • 200 ml coconut milk
  • ½ very low-salt chicken stock cube
  • 500 g rice, cooked, to serve
  • 1 pack Sainsbury's flamebaked plain naans, 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

    Increase 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

    Pour in the coconut milk. Make up 250ml stock using ½ the stock cube. Add the stock to the pan, bring to a simmer and cook, covered, for 10 minutes. Check the chicken is cooked right through before serving with the steamed rice and naan bread.

Nutritional Details

Each serving provides
  • Energy 3052kj 729kcal 36%
  • Fat 10.1g 14%
  • Saturates 6.0g 30%
  • Sugars 6.7g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

96.3g carbohydrate 4.4g fibre 61.1g protein

Show us how you cook it!
Back to top