Ingredients Jump to Instructions ↓

  1. Chicken Curry

  2. 4 to 6 chicken breast fillets, diced

  3. 2 onions, chopped

  4. 1 garlic clove, crushed

  5. 3 Tbsp cooking oil

  6. 15 gm (1/2 oz) medium curry powder (more if you prefer it hotter)

  7. 1 x 400 gm (14 oz) can evaporated milk

  8. salt and freshly ground black pepper

  9. Cook the chopped onions and garlic in the oil for a few minutes,

  10. allowing them to colour slightly. Add the curry powder and continue

  11. to cook for a few minutes. Season the diced chicken breast with

  12. salt and pepper and add to the curried onions. Turn in the pan

  13. until completely sealed on all sides. Add the evaporated milk and 15 to 20 minutes, stirring occasionally

  14. to prevent it from sticking. Check for seasoning and your curry is

  15. ready. To lift the finished dish, sprinkle with some chopped fresh

  16. coriander.


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