Chicken & Vegetable Curry

Chicken & Vegetable Curry


2 cups of McCain Garden Mix

1 cup of McCain Sweet Corn

4 tablespoons of olive oil

1 medium onion chopped

2 green chillies chopped

1 tablespoon of crushed garlic

1 tomato chopped

2 cups of boiling hot water

4 defrosted chicken breast cut into cubes

2 Knorr chicken stock

1 teaspoon of paprika

1 teaspoon of chicken tikka spice

1 teaspoon of turmeric

1 teaspoon of jeera (cumin)

½ teaspoon of salt

½ teaspoon of black pepper

1 teaspoon of dried basil

¼ teaspoon of ground nutmeg

1 stick cinnamon




Prep Time: 10 - 15 minutes
Total Time: 20 - 25 minutes

  1. Heat the olive oil of medium to high heat and add the onions and chilies. Braise until the onion is golden brown.
  2. Add the garlic and sauté for a few minutes, then add the tomatoes and sauté until soft.
  3. Add the chicken and 1 cup of water.
  4. Add chicken stock, paprika, chicken tikka spice, turmeric, jeera, salt, black pepper, dried basil, nutmeg and cinnamon stick. Cook until the chicken is semi cooked.
  5. Add the sweet corn and garden mix along with the 1 cup of hot water remaining and cook until the vegetables are soft. Your curry will be ready to serve.

Photo & Recipe Credit: @sugarybakedgoodness

#Crispers #mayonnaise #dip #chilli