Indonesian Turmeric Chicken and Veggie Curry

1 May 2016 By

Ingredients (serves 4+)


  1. Heat the oil and cook the Latasha’s Kitchen Indonesian Turmeric Kari Paste, water and tomatoes for 10 minutes on low-medium heat
  2. Add the chicken and vegetables, coconut milk and simmer with the lid off on a very low heat until tender and the juices have reduced
  3. Taste and season lightly if needed

Portion plating

  • ¼ plate protein-rich food – provided by the chicken in the chicken and vegetable-rich curry
  • ¼ plate low GI carbohydrate – ⅔ cup of cooked rice
  • ½ plate vegetables – provided by the vegetables in the vegetable-rich curry and the salad ingredients

Indonesian Turmeric Chicken and Veggie Curry plating