My Curried Chicken

    45 minutes

    A yum chicken curry.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1 whole already brought roasted chicken (or leftover chicken you may have or even a chicken you have roasted yourself)
    • 4 carrots, chopped
    • 2 turnips, diced
    • 2 parsnips, diced
    • 2 onions, chopped
    • curry powder (as much or as little as you would like)
    • salt and pepper to taste
    • 3 stalks of celery, sliced
    • A bit of parsley
    • 3 tsp of cornflour
    • water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook your chicken if you have decided to cook your own in the oven, or you can boil your chicken if you wish, making sure if you have boiled your chicken to skim the top of your pot of all the fat a couple of times during your cooking of the chicken.
    2. Seperate all the chicken flesh from the bones. Tear the chicken away like stringy bits so there is chicken in every spoonful.
    3. Add all of the vegetables and the curry powder as well as the salt and pepper and parsley to a large pot of water with your chicken, and boil until the vegetables are tender.
    4. Mix the cornflour in half a cup of water till dissolved and add to the soup and stir well for a thicker result. Note: if you would like your soup thicker add more cornflour making sure you add and mix it in a bit of water before adding it to the soup or you will end up with lumps of cornflour in you chicken curry.
    5. You do not have to add the curry if you would just prefer a basic chicken soup.

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