Chicken Curry

Serves: 4

INGREDIENTS

1 Tbsp oil
500 g trimmed chicken fillet, cubed
1 onion, chopped
1 carrot, cut into chunks
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 cornflour
1/2 cup peas

METHOD

1. Heat oil in pan, add chicken, brown well, remove from pan.
2. Add onion to pan, cook 2 minutes. Add carrot and potatos, cook 2 minutes, stir in curry powder. Add combined water and MAGGI Chicken Stock Powder, bring to the boil. Return chicken to pan and simmer, covered, 10-15 minutes or until vegetables are tender.
3. Add combined CARNATION Light & Creamy Evaporated Milk and cornflour, stir in peas. Bring to the boil stirring, reduce heat and simmer for 2 minutes.
4. Serve with rice.

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