Chicken Curry

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Boil 4 chicken legs and remove the meat from the bone instead of using one cooked chicken. Fresh chicken fillets can be used. Fry gently before adding vegetables.


Number of servings: 4

Preparation time: 30 minutes

Cooking time: 30 minutes



  • 1 cooked whole chicken
  • 6 mushrooms
  • 1 green pepper
  • 1 onion
  • 2 dessertspoons of frozen peas
  • 2 clove of garlic
  • 2 dessertspoons medium curry powder
  • 1 teaspoon of vegetable oil
  • 1 dessertspoon flour
  • 1 low salt chicken stock cube
  • 275mls of boiling water




  • Remove the chicken off the bone.
  • Slice vegetables and garlic.
  • Dissolve the stock cube in 275mls of boiling water.
  • Heat the oil in a frying pan and gently fry the onions and garlic.
  • Add mushrooms and pepper to the frying pan and cook for 3 minutes.
  • Add curry powder and flour to the pan and cook for one minute stirring all the time.
  • Stir in the stock, chicken pieces and peas.
  • Reduce heat, cook slowly for 12 minutes without stirring.
  • Serve with boiled white rice.

Keywords: Chicken, meat, bone, cooked chicken, fresh chicken fillets, vegetables.


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