Chicken and vegetable curry base

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 600 g boneless, skinless chicken thighs, diced
• 1 large onion, chopped
• 2 cloves garlic cloves
• 20 g fresh ginger, grated
• 2 tbsp mild curry powder
• 1 x 400g tin tinned chopped tomatoes
• 400 ml coconut milk
• 300 g mixed frozen vegetables
• 1 tbsp vegetable oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion for 5 minutes until soft.
2. 2Step 2. Add the garlic, ginger and curry powder and cook for 1 minute, stirring.
3. 3Step 3. Add the chicken and cook until sealed on all sides.
4. 4Step 4. Stir in the tomatoes and coconut milk and bring to a simmer.
5. 5Step 5. Cover and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through with no pink meat.
6. 6Step 6. Add the frozen vegetables and cook for a further 5 minutes.
7. 7Step 7. Check everything is piping hot before seasoning to taste.
8. 8Step 8. Cool quickly, portion and freeze; defrost fully and reheat until piping hot before serving with rice.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.