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  • 2 tsp sunflower oil
  • 1 onion, roughly chopped
  • 1 large carrot, chopped
  • 1/4 tsp fresh ginger, peel and diced
  • 1/2 red pepper, diced
  • 1/4 tsp mild curry powder
  • 1 chicken breast, diced
  • 150 ml weak chicken stock
  • 3 tbsp yoghurt
  • 75g frozen peas


  1. Heat the oil in a saucepan. Add the onion, ginger, carrot and pepper and fry for 3 to 4 minutes.
  2. Add the curry powder and chicken and fry until sealed.
  3. Add the stock, cover with a lid, bring up to the boil, then simmer for 15 minutes until tender. Add the peas and cook for 5 minutes.
  4. Blend until smooth, then add the yoghurt.
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