Creamy Chicken and Vegetable Curry

Ingredients

• 200g Raw chicken breast
• 100g Yellow onion, raw
• 15g Garlic, raw
• 100g Raw baby carrots
• 100g Raw russet potatoes without skin
• 100g Raw cauliflower
• 15g Coconut oil
• 0g Iodized table salt
• 200g Canned tomato sauce
• 10g Sriracha chili sauce
• 75g Raw red bell pepper
• 75g Canned sweet green peas, drained and rinsed

Method

1. 1Pat the raw chicken breast dry with paper towels and cut into bite-sized cubes (approximately 1.5-2 inch pieces). Season lightly with salt.
2. 2Heat the coconut oil in a large sauté pan or pot over medium-high heat (approximately 2-3 minutes until shimmering).
3. 3Add the diced chicken to the hot oil in a single layer. Sear for 3-4 minutes on the first side without moving, then flip and cook another 2-3 minutes until the exterior is golden and cooked through (internal temperature 165°F/74°C). Transfer to a plate and set aside.
4. 4In the same pan, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until fragrant and the onion becomes translucent.
5. 5Add the curry powder (if you have it available, use 2 teaspoons; alternatively, use the sriracha sauce for heat and flavor). Stir constantly for 30 seconds to toast the spices and release their aroma.
6. 6Add the canned tomato sauce and sriracha chili sauce to the pan. Stir well to combine and bring to a simmer.
7. 7Add the raw diced potatoes and baby carrots to the sauce. Stir to coat. Cover the pan and cook for 8-10 minutes on medium heat, stirring occasionally, until the potatoes and carrots begin to soften.
8. 8Add the cauliflower florets and red bell pepper pieces. Stir well and continue cooking, covered, for 5-7 minutes until the vegetables are nearly tender.
9. 9Return the cooked chicken to the pan along with the canned peas (drained and rinsed). Stir gently to distribute evenly.
10. 10Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until all vegetables are tender and the sauce has thickened slightly (approximately 15-17 minutes total cooking time). The curry should be saucy but not soupy.
11. 11Taste and adjust seasoning with salt if needed. Serve hot over steamed rice, with naan bread, or as is for a low-carb option.
12. 12**Tips:** For a creamier curry, you can add 100ml of coconut milk or low-fat yogurt at the end of cooking. The curry can be made ahead and reheats well. Cooking the vegetables in stages ensures even doneness—potatoes take longest, so they go in first.