1 chicken stock cube (dissolved in 300ml boiling water)
300ml semi-skimmed milk
4 chicken breast fillets, cubed
1/2 teaspoon salt, or to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Heat a spoonful of oil in heavy saucepan, add the onion, carrot and crushed garlic and cook for a couple of minutes.
Add 1 tablespoon of flour and the curry powder and cook for a minute or so.
Add chicken stock cube which has been dissolved in 300ml boiling water. Stir the mixture; it will become quite thick. Add the 300ml semi-skimmed milk, and leave it to simmer gently.
Cut the chicken breasts into cubes, toss in the remaining flour and fry gently until nicely coloured. Drain away any excess oil, add the chicken to the sauce and allow to simmer until chicken is well cooked. Season with salt.
You could use leftover chicken, and I like to add some frozen prawns, only when it's finished cooking!