We’re into week two of getting back into the swing of the school routine and I’ll be honest, it hasn’t been easy! This Hidden Veg Chicken Curry has quickly become one of those recipes I’m very happy to have on rotation
This curry is hearty, comforting and loaded with hidden vegetables. The vegetables disappear into the sauce, that even the fussiest little eaters won’t realise just how much goodness they’re getting!
Curry is always a favourite in our house, and I love recipes like this that make life just that little bit easier. I’ll often make a big batch and pop one or two portions in the freezer. Then, when I know we have a particularly hectic evening ahead, I can simply take one out the night before to defrost.
Come dinnertime, all that’s left to do is cook some rice, warm up some naan bread, or, if I have a batch in the freezer, pull out my 2-ingredient flatbreads. It really doesn’t get much easier than that. There’s something so comforting about a big bowl of gently spiced, creamy curry on a chilly evening, especially when the whole house smells amazing and everyone gathers around the table.
Why You’ll Love This Hidden Veg Chicken Curry
- Packed with hidden veggies – A simple way to add extra vegetables without any complaints at the dinner table.
- Family-friendly – It’s gently spiced, creamy and full of flavour, making it a hit with the whole family.
- Perfect for busy nights – Make it ahead, then simply reheat when you need an easy dinner.
- Freezer-friendly – Make a big batch and freeze portions for those evenings when time feels tight.
- Easy to customise – Add your favourite vegetables or adjust the spices to suit your family.
- Perfect for autumn – Nothing beats a warm, creamy curry on a chilly evening.
- Great for batch cooking – Double the recipe and keep some portions for another day.
- Easy to serve – Pair it with rice, naan bread or my 2-ingredient flatbreads for a simple family meal.
Meal planning and prepping ahead can make such a difference during busy weeks. Taking a little time to plan your meals can save both time and money. I find it also helps reduce those last-minute trips to the shop and the temptation to grab a takeaway. Making a big batch of this curry means you can enjoy dinner tonight and have another meal ready for later. A little prep now can make those hectic evenings feel so much easier. Comment below with your favourite go to weeknight dinners, I’m always looking for inspiration. I you make this curry don’t forget to tag @littleloucooks, I love seeing all you make and bakes, it really makes my day!
Hidden Veg Chicken Curry
Equipment
Ingredients
- 2 tbsp cooking oil
- 1 onion chopped
- 3 clove garlic crushed or finely grated
- 1 tbsp finely grated ginger
- 2 tbsp mild korma curry paste or 2 tbsp mild curry powder
- 2 tsp garam masala
- 1 sweet potato diced, 200g
- 150 g courgette diced – peel if you wish to avoid green bits
- 1 red pepper diced
- 400 g tin chopped tomatoes
- 1 x 400g can coconut milk
- 1 tbsp mango chutney- optional but recommended
- 3 chicken breasts diced
Instructions
- Heat the oil in a large saucepan or deep frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened.
- Stir in the garlic and grated ginger and cook for 1 minute.
- Add the curry paste or curry powder and garam masala. Cook for 1–2 minutes, stirring, until fragrant.
- Add the diced sweet potato, grated courgette and red pepper. Cook for 3–4 minutes, stirring occasionally.
- Pour in the chopped tomatoes and coconut milk cover and cook for 10–15 minutes, until the veg is soft, test with a sharp knife. Blend the sauce with a hand blender or jug blender, add the sauce back to the pot if using a jug blender.
- Add the diced chicken to the sauce, stir well and bring back to a simmer, stirring occasionally until the chicken is cooked through 10-15 mins. Stir through the mango chutney.
- Taste and season with salt and freshly ground black pepper, if needed.
- Serve with rice, naan or my 2 ingredient flat breads.
- Tips: Add a handful of spinach or peas towards the end for even more vegetables. This curry is mild and family-friendly, but add a little chilli if you prefer more heat.
- Storage: Store in an airtight container in the fridge for up to 3 days.Freeze in suitable portions for up to 3 months. For easy meal prep, freeze individual portions so you can take out exactly what you need. overnight in the fridge and reheat until piping hot throughout before serving.
