Easy Creamy Chicken Curry.
I wanted to make a creamy, tasty curry from just using my basic staples I always have on hand for slow cooking. This is the result and I’m really happy with the outcome, I have to say.
It’s tasty, it’s creamy, and it’s versatile. Add as much veg as you wish. Add more curry for that extra bang. And serve with rice, pasta or creamy mash.
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 used 2.5)
1 x chicken stock cube
2 teaspoons cornflour.
Directions:
Place chopped chicken in slow cooker. Put stock cube over chicken and mix together, then sprinkle with chicken noodle soup mix & curry powder.
In a bowl cooking cream, chicken soup, cornflour, and coconut milk mix together, then put over chicken.
MIX all ingredients then COOK for 6 hours on low.
PUT 2 cups of frozen mixed veggies if desired 1 hr prior to serving.
Serve with rice, pasta or creamy mash.
Cooked in 3 lItre.
Easy Creamy Chicken Curry