Creamy Chicken (Or Prawn) Curry
Chicken, carrots and red capsicum cooked in a pan and spiced with curry powder for a Malaysian curry.
25 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 15 min · 25 min total
- easy
- 1
Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
- 2
Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes. Combine cornflour and water in a small bowl.
- 3
Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
- 4
Serve over rice. Keen's brand curry powder has a fairly high salt content.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
