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Chicken and Vegetable Curry

Chicken and Vegetable Curry

  • Author: Magida Najjar
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


MMK’s Chicken and Vegetable Curry


  • 1 medium-sized onion (cubed roughly)
  • 4 cloves garlic (minced)
  • 1 kilo (chicken, cut into desired pieces)
  • 1 tbsp ginger (or turmeric powder)
  • 1 tbsp curry powder
  • Salt to taste
  • 3 tbsp cooking oil
  • ½ cup water
  • 1 medium-sized eggplant (halved and sliced roughly)
  • 1 medium-sized carrot (halved and sliced diagonally)
  • 100 g pumpkin (diced)
  • 1 cup cauliflower florets
  • 100 g green beans (cleaned and cut into 3” lengths)
  • Parsley leaves (cut up as toppings (optional))


  1. Sautee garlic in oil over medium heat till golden brown then add onions and continue to cook till wilted.
  2. Add ginger powder and stir until aromatic, then add curry powder and continue to stir for another minute.
  3. Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Add water and let boil.
  4. Add green beans, eggplant and carrots and cook for 20 minutes stirring occasionally, adding the cauliflower last. Leave to cook till cauliflower are half-done.
  5. Turn off fire and add parsley leaves.


Grated fresh ginger is a healthier replacement for ginger powder. Sautee in oil till browned before adding garlic and onions! Nicer!