Karen’s Chicken Curry Salad

  • cooking time
    35 m
  • calories per serve
    215 cal
  • serves
4 medium
potatoes, chopped coarsely (400g)
100 g
snow peas trimmed
red capsicum, thinly sliced (100g)
2 tsp
curry powder
2 tsp
2 tsp
maggi chicken stock powder
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp
olive oil
180 g
chicken sliced thinly
1/4 cup
mayonnaise (75g)
2 tbsp
freshly chopped chives


  1. boil, steam or microwave potatoes, drain and set aside and keep warm.

  2. meanwhile, steam snow peas and capsicum until just cooked; set aside and keep warm.

  3. combine curry powder, cornflour and maggi chicken stock powder with a small amount of NESTLÉ CARNATION light & creamy evaporated milk. mix to a smooth paste, set aside.

  4. heat oil in a large frying pan, cook chicken 2-3 minutes each side or until browned and cooked through. remove chicken from pan, set aside on absorbent paper and keep warm.

  5. using same frying pan, add remaining NESTLÉ CARNATION light & creamy evaporated milk and gently bring to the boil, stirring constantly. add curry powder mixture, reduce heat and simmer 1minute. remove from heat and cool slightly, add mayonnaise and chives.

  6. combine potatoes, vegetables and chicken in serving bowl; spoon over the sauce.

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