Chicken curry




› 350 g of cooked chicken
› 5 button mushrooms
› 1 medium pepper
› 1 medium onion
› 100 g of peas
› 1 large carrot
› 1 clove of garlic
› 2 dessertspoons of curry paste
› 1 teaspoon of vegetable oil
› 1 low-salt chicken stock cube dissolved in 275 ml of boiling water




1.  Slice vegetables and garlic.
2.  Heat the oil in a frying pan and gently fry the onions, carrot and garlic.
3.  Add mushrooms and pepper to the frying pan and cook for
2–3 minutes.
4.  Add the curry paste to the pan and cook for 1 minute stirring all
the time.
5.  Stir in the stock and cooked chicken pieces.
6.  Add the defrosted peas, reduce heat and cook slowly for 10 minutes
without stirring.
7.  Serve with rice.


4 adults
Preparation time
5 minutes

Cooking time
15 minutes

Utensils needed
Chopping board
Chopping knife
Frying pan
Measuring jug
Vegetable peeler
Wooden spoon

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