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Classic Chicken and Vegetable Curry! MELISSA HORNUNG

Intimidated about making curry? Don’t be, nothing could be easier and healthier for you. When I mastered my first curry I was over the moon. I used to think it was too exotic and way behind my abilities. Come to find out, It’s a cinch and oh so ssgiffimykng too. it’s just like everything else, a selection of the choice ingredients, fresh herbs and spices, blended properly and with simplicity. 

Pair this with a nice bottle of red wine and some Nan and you will be hooked. If you aren’t used to spice, work your way up slowly. 

What you need:

Boneless skinless chicken breast cubed

The following vegetables chopped 

Broccoli 🥦 


Carrots 🥕 



3 cloves of garlic 

1 small can of Chick Peas 

1/2 cup of dried cranberries 

1/2 cup Chicken stock

I/2 Cup Sour cream 

Curry Spice 


Seasoned salt 

1/3 cup coconut oil 

Fresh basil 

Start by heating the coconut oil in a deep soup pan. Then add your chopped onion garlic and slightly browned them. Add all of your vegetables and chicken and stir until chicken is browned, about five minutes. Add all of your spices and stir in. Tour curry spice selection can be mild to very spicy, somknow what your buying. Then add chickpeas and cranberries and stir some more. Add chicken stock boil and then simmer low for 20 minutes. Add your sour cream next and stir together and simmering another five minutes. 

Spoon this over some steamed basmati rice and a garnish of fresh basil 🌿 

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