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Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Nutrition
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Step 1
Start your grains. Bring a medium pot of lightly salted water to a boil. Cook your brown rice, quinoa or couscous according to the package instructions — this usually takes 20–30 minutes for brown rice and 12–15 minutes for quinoa, so get this going first and let it do its thing in the background.
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For
4
M
I
For the chicken pan:
400
g
Chicken breast, boneless
1
tbsp
Sesame oil
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Per Serving
Fat
16g
Carbs
43g
Sugar
7g
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Adaptations:
This curry is incredibly adaptable — treat the recipe as a template, not a rule.
If you want to make it fully plant-based, simply skip the chicken and double the chickpeas, or add cubed firm tofu to the pan instead.
No sesame oil? A neutral oil like coconut or avocado oil works just as well.
If you can't find yellow curry paste, red or green work too — green will be the spiciest, red the most aromatic.
Cauliflower can be swapped for sweet potato, zucchini, or broccoli depending on what's in your fridge.
To thin the curry further, ginger tea is a lovely and warming addition that adds a gentle spice note without overpowering the coconut base.
Storage:
The curry also keeps beautifully in the fridge for up to 3 days in an airtight container — the flavours only get better overnight. Reheat gently on the stovetop with a small splash of water or broth to loosen it up ;)!
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Made it?
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Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start your grains. Bring a medium pot of lightly salted water to a boil. Cook your brown rice, quinoa or couscous according to the package instructions — this usually takes 20–30 minutes for brown rice and 12–15 minutes for quinoa, so get this going first and let it do its thing in the background.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the chicken pan:
400
g
Chicken breast, boneless
1
tbsp
Sesame oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
16g
Carbs
43g
Sugar
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
This curry is incredibly adaptable — treat the recipe as a template, not a rule.
If you want to make it fully plant-based, simply skip the chicken and double the chickpeas, or add cubed firm tofu to the pan instead.
No sesame oil? A neutral oil like coconut or avocado oil works just as well.
If you can't find yellow curry paste, red or green work too — green will be the spiciest, red the most aromatic.
Cauliflower can be swapped for sweet potato, zucchini, or broccoli depending on what's in your fridge.
To thin the curry further, ginger tea is a lovely and warming addition that adds a gentle spice note without overpowering the coconut base.
Storage:
The curry also keeps beautifully in the fridge for up to 3 days in an airtight container — the flavours only get better overnight. Reheat gently on the stovetop with a small splash of water or broth to loosen it up ;)!
Only visible to you
Made it?
Cancel
