Issy's Creamy Chicken Curry

Issy's Creamy Chicken Curry


1 person made this

Quick and easy and popular with the family, a recipe that has slowly emerged and changed according to what the family likes and what vegetables are available.


Serves: 6 

  • 1 Tablespoon Olive Oil
  • 1 kg chicken fillets (skin removed) - cut into cubes
  • 1½ tablespoons tandoori paste
  • 3 tablespoons tomato paste
  • 1 can evaporated milk
  • 2 tablespoons soft brown sugar
  • 2 teaspoons cornflour
  • 2 tablespoons toasted flaked almonds
  • 1 small teaspoon coriander spice
  • 1 packet frozen peas, corn & capsicums or your choice of vegetables

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat oil in pan - for a short time - watch it doesn't burn.
  2. Add chicken and cook stirring, for a few minutes.
  3. Add Tandoori paste and tomato paste and stir until chicken is coated.
  4. Add brown sugar then most of the evaporated milk and then blend the cornflour into remaining evaporated milk in the tin (to save using another cup)
  5. Bring to boil and Simmer for 10 minutes or until chicken is well cooked. (Watch carefully that it doesn't burn)
  6. Top with toasted almonds
  7. Serve with rice and green veggies

Freezing tip

Can be frozen

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