Chicken Green Curry

20 mins



  • 1 tbsp PW coconut Oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp mild yellow curry powder
  • 50g ground almonds
  • 600g chicken breast
  • 300ml chicken stock
  • 2 bay leaves
  • 560g butternut squash
  • 280g green beans
  • 200g broccoli
  • 50ml greek yoghurt
  • salt and pepper to taste

Nutritional Info

  • Calories 405
  • Protein 48g
  • Carbohydrates 18.4g
  • Sugars 10.6g
  • Fat 13.3g
  • Saturates 3.9g
  • Fibre 9.9g


Heat the oil in a large pan

Add the onion and cook over a low heat until soft

Add the garlic and cook for a further minute

Add the chicken, curry powder and ground almonds then stir ingredients to mix and coat the chicken

Add the chicken stock, bay leaves and butternut squash and season to taste

Cover the pan and simmer for 10 minutes, then add the green beans and broccoli.

Continue to cook for a further 5 minutes (still covered)then remove the lid and stir in the yoghurt

Simmer until the sauce has thickened slightly and chicken is cooked through

Serve with lime wedge and brown rice. 

Serves 4