Flavour-packed chicken and vegetable curry

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Photo: Supplied
Photo: Supplied

It’s saucy, oh-so-delicious – and you can have the dish on the table in under an hour!

Full of flavour and spice, this tasty chicken curry packs a flavour punch – and the addition of veg means it goes even further. With the wide range of fresh produce available in the SPAR Freshline range, adding more vegetables to a family dinner is easy.

You’ll find the perfect serving size to avoid wastage, boost veggie intake and make meals extra tasty.

Heat things up in the kitchen and try this recipe tonight! It’s saucy, oh-so-delicious, versatile – and you can have the dish on the table in under an hour. We’re always keen on a time-saver and a classic dish with a twist.

Easy chicken and vegetable curry

Recipe serves: 6

Prep and cooking time: 45 minutes


12 SPAR Select boneless chicken thighs, cut into bite-sized pieces

3 T chicken masala or tandoori spice

1 tsp fennel seeds

2 cloves garlic, chopped

2 cm piece of fresh ginger, peeled and grated

2 T tomato paste

2 T SPAR Extra Virgin Olive Oil

2 T SPAR Choice Butter

500 g (2 packets) SPAR Freshline Mixed Veg Selection (includes baby corn, baby marrow and cauliflower)

125 ml (½ cup) boiling water

250 ml (1 cup) SPAR cream

1 tsp cornflour

salt and black pepper, to taste

1 lime (optional)

sprigs SPAR Freshline coriander, for garnish (optional)

basmati rice, to serve

6 SPAR Bakery Naan Bread, toasted


1. Mix the chicken with the spices, garlic, ginger and tomato paste and allow to marinate for about 20 minutes.

2. Heat the oil and butter in a large saucepan and fry the marinated chicken pieces over medium heat until it starts to brown and become fragrant.

3. Cut the baby corn in half and make sure the other vegetables are bite sized. Add the vegetables to the pan and stir fry for another minute or two until everything is coated in spices. Add the water to the curry, cover with a lid and simmer on gentle heat for 15 minutes until the vegetables are tender and the chicken is cooked.

4. In a small bowl, mix the cream and the cornflour and add to the curry. Simmer on gentle heat for another 5 minutes or until the gravy is thickened. Season to taste and add a squeeze of fresh lime juice (optional).

5. Garnish the curry with fresh coriander (optional) and serve with basmati rice and the delicious, fluffy naan breads.

Tip: Brush the warm naan bread with a little bit of melted butter for extra shine and flavour.

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