Quick Curry


  • 1 kg of chicken breast fillets cut into strips
  • 2 medium onions sliced
  • 2 tablespoons of curry powder (hot or mild)
  • 1 x 420 gram can of chick peas well drained • 2 cups of cauliflower chopped
  • 2 cups of broccoli florets chopped
  • 200 gram of pre-cooked pumpkin cut into 2 cm cubes (cook in microwave or steam)
  • ½ (133 gram) medium continental cucumber diced • ½ cup of chopped coriander finely chopped 
  • Fruit chutney and/or natural yoghurt


  1. Lightly spray pan with extra virgin olive oil spray. Place chicken strips and onion into fry pan. Sprinkle curry powder and mix with fork. Cook on high for 3 to 4 minutes. Stir regularly to prevent burning.
  2. Add chickpeas, cauliflower, broccoli and pumpkin and cook for a further 4 minutes on a lower heat. Serve immediately.
  3. Top with cucumber, chopped coriander and add a teaspoon of fruit chutney/natural yoghurt.

Serves 4

Full Meal Plan

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