Instant Chicken Curry

Name: Instant Chicken Curry
Yield: Makes 4 portions
Ingredients: 200 g/7 oz cooked chicken (leftover roast chicken works well), diced; 25 g/1 oz frozen peas; 2 tbsp tinned sweetcorn; 400 g/14 oz tin coconut milk; cooked rice, to serve; 1 tbsp mango chutney; 2 tbsp Korma curry paste; 75 ml/3 fl oz chicken stock; ½ tsp grated fresh root ginger; 2 tbsp cornflour; a few drops of soy sauce; salt and pepper

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

There’s no reason why the whole family shouldn’t join in on curry nights, especially when the recipe is this quick to prepare! My Instant Chicken Curry is a must-try dish with just the right amount of mild spice and flavour.

Ingredients

200 g/7 oz cooked chicken (leftover roast chicken works well), diced
2 tbsp

Main course

Method

To make the curry sauce, put the coconut milk, Korma curry paste, mango chutney, ginger, chicken stock and soy sauce in a saucepan over a medium heat. Whisk until simmering.

Mix the cornflour with a little cold water in a small bowl until smooth, then add it to the sauce. Whisk, bring to the boil and cook for about 2 minutes until the sauce has thickened. Season to taste with a little s