Easy Chicken & Vegetable Curry

Serves: 6
Preparation Time: 10
Cooking Time: 20


  • 2 tsp olive oil
  • 500g skinless chicken breast fillets, well trimmed and cut into 2cm pieces
  • 1 red onion, cut into wedges
  • 1 tbsp Thai curry paste – red or green (green is hotter)
  • 500ml Campbell's Real Stock – Salt Reduced Chicken
  • 750g prepared vegetables (eg. Eggplant, carrot, baby corn, cauliflower)
  • 2 tsp cornflour
  • 1 cup peas


  1. Heat oil in a wok or large frying pan. Cook chicken until well browned on all sides. Add onion and curry paste to the wok and cook until aromatic.

  2. Add Campbell's Real Stock and prepared vegetables. Bring to the boil and cook, covered, over a medium-high heat for 10 minutes or until the chicken is cooked through, adding a little water to the mixture if required.

  3. Combine cornflour with a little water and stir into curry with the peas. Cook until the sauce coats the chicken and vegetables.


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