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Chicken and Vegetable Curry

MMK's Chicken and Vegetable Curry
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Magida


  • 1 medium-sized onion cubed roughly
  • 4 cloves garlic minced
  • 1 kilo chicken, cut into desired pieces
  • 1 tbsp ginger or turmeric powder
  • 1 tbsp curry powder
  • Salt to taste
  • 3 tbsp cooking oil
  • ½ cup water
  • 1 medium-sized eggplant halved and sliced roughly
  • 1 medium-sized carrot halved and sliced diagonally
  • 100 g pumpkin diced
  • 1 cup cauliflower florets
  • 100 g green beans cleaned and cut into 3” lengths
  • Parsley leaves cut up as toppings (optional)


  1. Sautee garlic in oil over medium heat till golden brown then add onions and continue to cook till wilted.
  2. Add ginger powder and stir until aromatic, then add curry powder and continue to stir for another minute.
  3. Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Add water and let boil.
  4. Add green beans, eggplant and carrots and cook for 20 minutes stirring occasionally, adding the cauliflower last. Leave to cook till cauliflower are half-done.
  5. Turn off fire and add parsley leaves.

Recipe Notes

Grated fresh ginger is a healthier replacement for ginger powder. Sautee in oil till browned before adding garlic and onions! Nicer!