Creamy Chicken (Or Prawn) Curry

Total Time
Prep 10 mins
Cook 15 mins

This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this!

Ingredients Nutrition


  1. Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
  2. Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
  3. Combine cornflour and water in a small bowl.
  4. Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
  5. Serve over rice.
  6. NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.
Most Helpful

4 5

This is such a great and easy base recipe. I will be using this again as a base to many curries.

5 5

This was an excellent recipe! It wasn't bland at all, but I suppose it depends on which curry powder you use. Mine had some spice to it. I used the corn starch thickener, but I don't think it was even necessary. Yum!

5 5

Use chicken pieces and cook until soft. 1 tin of evaporated milk more cornflour 1 cup of stock from chicken instead of water Add cooked kumara or potatoes