Creamy Chicken Curry
A mild chicken curry sauce, it tastes so good for something so quick, you'll be amazed. This is a family favourite dinner recipe that is always a hit in my house and it will become a favourite with your family too!
- 500g/1.1lb Boneless Chicken Thighs (cut into bite sized pieces)
- 1 Onion (chopped)
- 2 Cloves Garlic (crushed)
- 300g/10.5oz Mushrooms (sliced)
- 2-3 Carrots (sliced not too thin)
- 1½ Cups Chicken Stock
- 1 Tsp Turmeric
- ½ Tsp Ginger Powder
- 1 Tbsp Curry Powder (adjust to your liking)
- ½ Cup (150ml) Fresh Cream
- 2 Tbsp Corn Flour (or Cornstarch mixed with a little water)
- Handful of Sultanas
In a large deep pan saute the mushrooms in a little butter, remove and set aside.
To the same pan brown the chicken pieces in a little olive oil and a teaspoon butter, remove and set aside.
Cook onions until slightly softened, add the garlic, stir through for about 1 minute then add the spices. Add the chicken with their juices and mix through.
Mix in the carrots, mushrooms (without their juices) and chicken stock. Simmer covered for approximately 45 minutes or until carrots are cooked but not too soft.
. Stir in the fresh cream and add the corn flour mixed with a little water to thicken the sauce (add more if you prefer it thicker sauce).
Add a handful of sultanas, stir through and remove from heat. Serve on a bed of rice.
Enjoy!