Chicken, potato and broccoli curry finished with yoghurt
Mild, warming and properly filling. Soft potato, tender chicken and a spoonful of yoghurt stirred through at the end.
Notable for: vitamin C, fibre, antioxidants
Ingredients
- 880 gchicken breast, 3 cm cubes
- 1.2 kgwashed potatoes, 3 cm cubes
- 1broccoli
- 300 gcarrots, thick coins
- 250 gbrown onions, diced
- 200 gfrozen mixed vegetables
- 20 gcurry powder
- 10 gcrushed garlic
- 10 gcrushed ginger
- 100 gtomato puree
- 2stock cubes, in 600 ml water
- 300 gplain unsweetened yoghurt
- 15 mlolive oil
Method
Heat the oil in a large pot and cook the onion over medium heat for 5 minutes until soft and translucent.
Add the curry powder and cook it for a full minute until it smells toasted, then add the garlic and ginger for 30 seconds, followed by the tomato puree for another minute.
Add the potatoes, carrots and the stock, bring it up to a simmer, and cook for 12 minutes with the lid ajar.
Add the chicken and simmer for 8 minutes.
Add the broccoli and frozen vegetables and cook for 4 minutes, so the broccoli stays green.
Take the pot off the heat and let it stop bubbling, then stir the yoghurt through.
Yoghurt goes in off the heat
Plain yoghurt splits into grains if it boils. Off the heat it thickens the sauce and carries a fraction of the fat of coconut cream.
Storage
Keeps four days in the fridge and freezes well.
If freezing, hold the yoghurt back and stir it in after reheating.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.