Chicken Curry

    35 minutes

    This recipe has no special story behind it but just by the taste of the curry with rice or mash will melt in your mouth and your family will be asking for more :)


    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 3 tablespoons oil
    • 2 brown onion, sliced
    • 3 garlic cloves, crushed
    • 1kg mixed chicken wings
    • 6 potatoes, optional
    • 3 tablespoons curry powder
    • 1 bag mixed vegetables
    • 1 cup thick cream or coconut cream

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a saucepan on medium heat combine the oil, onion and garlic. Stir continuously until soft and brown.
    2. Once the onion and garlic have browned stir in the chicken wings and continue to stir until the chicken is half cooked. Add the potatoes and place lid on the saucepan then turn the heat down to low and let the potatoes soften. (keep in mind to keep watch and stir every few minutes until half cooked.)
    3. Stir in the curry powder and vegetables then bring the heat up to medium and stir continuously as you don't want to burn the chicken and potatoes.
    4. When the veggies have softened lower the heat and place lid on the saucepan then leave it to simmer as the chicken will produce its own juice while cooking.
    5. When the curry has come to a simmer, add the cream and stir until the curry changes colour to a light creamy colour. Stir continuously until all ingredients are cooked.

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