Easy Creamy Chicken Curry
A very versatile curry, made with ease, yet full of flavour.
Add as much veg as you like and serve with either rice, pasta or a creamy mash.
Add more curry for extra bang!
Ingredients
- 1kg chicken thigh, diced
- 420g condensed cream of chicken soup
- 1 x 45g packet chicken noodle soup (dry)
- 300ml light cooking cream
- 165ml tin coconut milk
- 2 -3 tablespoons curry powder (I use 2.5)
- 1 x chicken stock cube
- 2 teaspoons cornflour.
Instructions
- Place chopped chicken in SC. Crumble stock cube over chicken, then sprinkle with chicken noodle soup mix and curry powder.
- In a bowl combine chicken soup, cooking cream, coconut milk and cornflour. Mix to combine, then pour over chicken.
- Combine all ingredients then SC for 6 hrs on low.
- Add 2 cups of frozen mixed veggies if desired 1 hour prior to serving.
- Serve with either rice, pasta or creamy mash.
- Cooked in 3 litre.
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