Curried chicken with vegetables

At a glance

Preparation time: 45 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 500g chicken thigh or breast fillet (remove fat)
• 1 tablespooon oil
• 1 onion, sliced or chopped
• 2 cloves garlic, crushed
• 1 teaspoon curry powder
• 2 carrots*, sliced
• 1 medium red capsicum, sliced or 1 cup canned corn*
• 2 cups frozen peas*
• 375mL can evaporated milk (reduced fat if available)
• 2 teaspoons chicken stock powder (reduced salt if available)
• 4 teaspoons cornflour
• 1/3 cup water

Steps

1. Cut chicken into small pieces.
2. Heat oil in a pan or large saucepan, add chicken and fry for 5 to 10 minutes.
3. Add onion, garlic, curry powder, carrot and capsicum (or corn if using this instead of capsicum). Cook gently for 10 minutes. Stir from time to time.
4. Stir in evaporated milk, frozen peas and chicken stock powder. Bring to boil, turn heat down and simmer for about 1 minute
5. Mix cornflour and water together until smooth. Stir into chicken and vegetables and simmer for a further minute.
6. Serve with rice (brown rice if available) or pasta (wholemeal if available) or on toast (wholemeal or wholegrain bread if available)

*Tips

• Use any vegetables. Allow at least 1 cup of vegetables per person.
   

Watch how to make it

videocam 0:41

This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.