Mild Chicken Curry

  • cooking time
    25 m
  • calories per serve
    403 cal
  • serves
    4
1 tbsp
oil
500 g
chicken breast fillet diced
1 medium
onion chopped (150g)
1 medium
carrot roughly chopped (120g)
2 medium
potatoes cubed (400g)
1 tbsp
curry powder
1 cup
water (250ml)
3 tsp
maggi original seasoning
1 tbsp
cornflour
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/2 cup
frozen peas (60g)
steamed rice to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
302 g
1690
37.8
13.7
3.6
29.8
14.8
991
Average Quantity
per:
100 g
560
13
5
1
10
5
328
0
0

Method

  1. heat a wok or large frying pan over high heat; add oil and chicken; brown well. add onion, cook 2 minutes. add carrot and potatoes, cook 2 minutes, stir in curry powder, water and maggi original seasoning. bring to the boil; simmer, covered, 10-15 minutes.

  2. blend cornflour with 2 tablespoons NESTLÉ CARNATION light and creamy evaporated milk; add to the pan with remaining milk and peas. bring to the boil, stirring constantly; reduce heat and simmer for 2 minutes. serve with rice.

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