Creamy Chicken Curry

Prep Time:
1 hr (includes cooking chicken)
Cook Time:
30 min
Total Time:
1 1/2 hrs
A word from the cook
As a child my family's menu consisted of two choices: take it, or leave it.

1 Chicken
1 stick celery (chopped)
1 tbspn butter
1 tspn curry powder
2 cups chicken stock
300ml bottle cream
1 pkt red. salt chicken noodle soup
1 tin champignons
1 small tin sliced waterchestnuts
toasted slivered almonds
1 tbspn cornflour in a little water

  1. Cook chicken in about 2 1/2 cups of water in frypan with bayleaves and salt and pepper. (about 1 hour).
  2. Remove chicken and allow to cool.
  3. Let chicken stock stand in bowl until fat sets on top.  Remove fat.
  4. Break up chicken into bite size pieces.
  5. In electric frypan melt butter, add onion and chopped celery and curry powder.  Cook 1 min.
  6. Add stock and bring to boil.
  7. Add pkt salt reduced chicken noodle soup and simmer 5 mins.
  8. Add cornflour in water and stir till thick.
  9. Add cream.
  10. Then add chicken, water chestnuts (thinly sliced), champignons, bean sprouts and almonds.  Mix well.
  11. Sprinkle with a little parsley and serve with boiled rice.


0 Notes