Dr Eva Orsmond serves up a healthy chicken curry.


  • 5 ml olive oil
  • 150 g chicken or turkey breast (cut in thin strips)
  • 1 butternut squash (approx 100g, peeled, seeds removed and cut in thin strips)
  • 70 g green pepper (pips removed and cut into thin strips)
  • 100 g celeriac (cut into strips)
  • 100 g onion (finely sliced)
  • 25 g peppadews (finely chopped)
  • 1 kaffir lime leaf
  • 2ml yellow curry paste
  • 15 ml soy sauce
  • 1 clove garlic (crushed)
  • 0.25 vegetable stock cube
  • 100 ml boiling water
  • 1 tsp turmeric


  • Cut the chicken into small strips and set aside.
  • Heat the oil in a wok and add the butternut squash, green pepper, celeriac and onion. Add the hot water and stir.
  • Add the stock cube and garlic and stir into the pan. Add the peppadews, turmeric, yellow curry paste and Kaffir lime leaf. Place a lid over the pan for a minute or two to activate the curry and spices.
  • Stir in the chicken strips and soy sauce and cover the wok with a lid and leave to simmer for 5-7 minutes until the chicken is thoroughly cooked.
  • Remove the Kaffir lime leaf before serving.

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