|Time to prepare||15 minutes|
|Time to cook||45 minutes|
|No. of servings||4|
1 small onion, sliced
1tbsp mild curry powder
1 fresh red chilli, deseeded and finely chopped
450g (1lb) boneless, skinless chicken breasts, cubed
175g (6oz) potato, diced
200ml (7fl.oz) Carnation Evaporated Milk Light
150ml (╝pt) water
freshly chopped coriander leaves
tomato and onion salad
|Instructions||Heat the oil in a large saucepan and add the onion, curry powder, chilli and chicken. Sizzle over a high heat, stirring until the chicken is golden brown.
Add the potatoes, evaporated milk and water. Bring to the boil and simmer, uncovered, for 25-30 minutes.
Scatter over the fresh coriander leaves and serve with basmati rice and a mixed tomato and onion salad. Delicious.
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