Easy Chicken Curry
This curry recipe is a great family-friendly dinner & can also be used as a filling for vol-au-vents.
Servings 8 people
Cost $2.25 per person
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
Cooked chicken: I like to use leftover chicken from a previously cooked roast chicken. You could also choose to use precooked, diced chicken breast or thighs.
Chicken stock: I use my own chicken stock I make from scratch, but you can use either packaged liquid stock or a stock cube combined with 3 cups of boiled water per packet instructions.
Mixed vegetables: In place of canned mixed vegetables, you could dice up & pre-cook your own mix of vegetables. Keeping them uniform in size will make the dish more enjoyable.