Chicken Curry with Vegetables

Chicken Curry with Vegetables

Chicken Curry with Vegetables

A creamy chicken curry with fresh vegetables. Very colourful and tasty.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 4


  • 3 chicken breast fillet thinly sliced
  • 1 onion large thickly sliced
  • 2 carrots sliced
  • 1 red capsicum diced
  • 20 snow peas
  • 2 cloves garlic crushed
  • 2 tbsp curry powder
  • 2 tbsp oil
  • 375 ml Can Evaporated Milk
  • 2 chicken stock cubes


  • Heat oil in a large frying pan and add garlic and curry powder. Cook until fragrant.
  • Add sliced chicken fillets and brown. Add sliced onions and cook 2-3 minutes.
  • Add sliced carrot and diced capsicum and cook for 2 minutes. Stir in the evaporated milk and stock cubes.
  • Simmer for 5 minutes then add snow peas.


Sauce usually thickens well by itself but you can thicken it further with a little cornflour mixed with 3 tablespoons of water if you prefer it thicker. I usually use Carnation light and creamy evaporated milk. Serve with rice.

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