A very tasty and simple chicken curry dish that can be served over rice or used as a filling for vol-au-vents.
The mild curry flavour makes it kid-friendly too. By altering the vegetables that are in it, you may also be able to work around them fussy eaters!
This recipe was developed by my own mum years ago when we owned a hotel. She was looking to bring back an old favourite from her childhood, a boxed meal she knew as Vesta Chicken.
The dish quickly became a favourite on our winter menu, and we also used it when catering finger-food events as a filling in flaky vol-au-vents.
It is a fairly quick recipe to pull together on a night when you either don’t feel like cooking something extravagant, or when you forget to get something out of the freezer.
Contents
Ingredients
- Chicken – an easy way to use up leftover roast chicken, pull the meat from the bone & dice up and add to the delicious light, curry sauce.
- Chicken stock – I like to make my own from scratch chicken stock, but you can use whichever stock you prefer.
- Mixed vegetables – the canned mixed vegetables that has peas, carrots & potatoes is my preferred option for this recipe, but using fresh vegetables (& a mix of whichever vegetables you prefer) is definitely an option. Ensure they are all diced to a uniform size to make the dish more enjoyable.
- Capsicum – I like to use 2 different coloured capsicums, just for a bit of extra colour in the dish, but any colour of capsicum will suit this recipe.
How to Make Easy Chicken Curry
Step 1: Melt butter in frying pan.
Step 2: Add chopped vegetables & sauté.
Step 3: Add in curry powder & flour. Cook until flour bubbles.
Step 4: Add in chicken stock, combine well & simmer until thickens.
Step 5: Add in chicken meat and mixed veg, combine & serve with rice.
Easy Chicken Curry
Equipment
- 1 Frying pan large
- 1 Saucepan large
Ingredients
- 1 1/2 cups White rice
- 3 cups Water filtered
- 1 Red capsicum diced
- 1 Green capsicum diced
- 2 Brown onions diced
- 2 cups Cooked chicken cubed
- 4 tbsp Butter
- 1/3 cup Plain flour
- 1/2 tsp Turmeric
- 2 tsp Curry powder
- 1/2 t Mustard powder
- Salt & pepper to taste
- 3 cups Chicken stock
- 1 can Mixed vegetables carrots, peas & potatoes
Instructions
- Rinse white rice under a running tap in a sieve until water runs clear.
- Add to the saucepan with the water and cook as per packet instructions.
- Dice up capsicums, onions & chicken meat.
- Melt 2 tablespoons of butter in the frying pan. Once lightly bubbling, add in capsicums and onions & saute until tender.
- Add the remaining butter & melt.
- Stir in plain flour and cook until bubbling.
- Add in turmeric, curry powder, mustard powder, salt & pepper & combine well.
- Gradually add the chicken stock, stirring until well combined to create a smooth sauce.
- Stir until boiling, reduce the heat and add in chicken & canned vegetables & combine.
- Cover with a lid and lower heat. Simmer until all ingredients heated through.
- Rinse rice once cooked.
- Serve curry over cooked rice.
Notes
If you try out this recipe I would love to hear your thoughts in the comments below.
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