Chicken Curry

By Pilly

Ingredients

• 1 tbsp oil
• 500 g chicken breast fillet, diced
• 1 onion, chopped
• 1 carrot, roughly chopped
• 2 potatoes, cubed
• 1 tbsp curry powder
• 1 cup water
• 1 tbsp MAGGI Chicken Stock Powder
• 375 mL CARNATION Light & Creamy Evaporated Milk
• 2 tbsp corn flour
• 1/2 cup peas

Preparation

Step 1

1. Heat oil in a wok or large frying pan, add chicken and brown well.

2. Add onion to pan, cook 2 minutes. Add carrot and potatoes, cook 2 minutes, stir in curry powder.

3. Add combined water and MAGGI Chicken Stock Powder, bring to the boil, then reduce heat and simmer, covered, 10-15 minutes.

4. Add combined CARNATION Light and Creamy Evaporated Milk and cornflour, stir in peas. Bring to the boil stirring, reduce heat and simmer for 2 minutes. Serve with rice.