Chicken and Vegetable Curry Recipe

Kimba’s Winter Weeknight Recipe

On a really cold weeknight, instinctively I search the pantry for ingredients to make a quick and easy, delicious curry. This only takes approx. 45 minutes to cook and prepare simply because you eliminate the process of making the curry paste from scratch. However, it takes more than just a packet of Malaysian curry paste and coconut milk to satisfy my palate. So I’ve created my own version of a simple curry that is wholesome and very satisfying… enjoy šŸ™‚


1 tbsp Canola Oil
200g Malaysian Chicken Curry Paste
1 tsp minced garlic
1 tsp Indian Tandoori Paste
400ml light coconut milk
2 tbsp natural yoghurt
200ml water
600g chopped chicken drumsticks / thigh
2 potatoes, peeled and cubed
1 carrot, peeled and cubed
100g green beans


In a large pot, heat oil and cook the curry paste, garlic and tandoori paste until fragrant. Add the chicken and cook for approx. 5-7 minutes or until the chicken has browned. Reduce heat and add coconut milk, water and yoghurt. Stir and let it simmer until the water starts boiling.

Add the potatoes and carrots and let it gently simmer in the curry for approx. 10 mins on medium heat. Add the green beans, stir and close the lid. Reduce to low heat and let the curry simmer for another 5 mins.

Serve with yellow rice / steamed rice.

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