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    You are in: Home / Australian / Creamy Chicken (Or Prawn) Curry Recipe
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    Creamy Chicken (Or Prawn) Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Gingernut's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
    3. 3
      Combine cornflour and water in a small bowl.
    4. 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. 5
      Serve over rice.
    6. 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.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on September 01, 2009

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Creamy Chicken (Or Prawn) Curry

    Serving Size: 1 (321 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 236.8
     
    Calories from Fat 40
    17%
    Total Fat 4.5 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 96.0 mg
    32%
    Sodium 245.2 mg
    10%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.7 g
    22%
    Protein 33.6 g
    67%

    The following items or measurements are not included:

    evaporated low-fat milk

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