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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	300	g	boneless skinless cut peeled	516.0	0.0	62.55	27.75
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
curry powder	2	teaspoons	mild	13.0	2.2332	0.5716	0.5604
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
red capsicum	1/2		chopped	-	-	-	-
milk	150	ml	evaporated low fat	349.9755	8.4298	3.4845	36.2757
chicken stock powder	2	teaspoons		-	-	-	-
cornflour	2	teaspoons		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.