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Karen’s Chicken Curry Salad

Cooking
Time

35 m

Calories
per serve
Calories
/ serve

215

Serves

8

karen8217s-chicken-curry-salad-featured-image.jpg

Ingredients

4 medium potatoes, chopped coarsely (400g)
100 g snow peas trimmed
1/2 red capsicum, thinly sliced (100g)
2 tsp curry powder
2 tsp cornflour
2 tsp maggi chicken stock powder
375 ml can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp olive oil
180 g chicken sliced thinly
1/4 cup mayonnaise (75g)
2 tbsp freshly chopped chives

Method

  • 1

    boil, steam or microwave potatoes, drain and set aside and keep warm.

  • 2

    meanwhile, steam snow peas and capsicum until just cooked; set aside and keep warm.

  • 3

    combine curry powder, cornflour and maggi chicken stock powder with a small amount of NESTLÉ CARNATION light & creamy evaporated milk. mix to a smooth paste, set aside.

  • 4

    heat oil in a large frying pan, cook chicken 2-3 minutes each side or until browned and cooked through. remove chicken from pan, set aside on absorbent paper and keep warm.

  • 5

    using same frying pan, add remaining NESTLÉ CARNATION light & creamy evaporated milk and gently bring to the boil, stirring constantly. add curry powder mixture, reduce heat and simmer 1minute. remove from heat and cool slightly, add mayonnaise and chives.

  • 6

    combine potatoes, vegetables and chicken in serving bowl; spoon over the sauce.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 213.64 g 897.88 215 12.33 6.61 - 24.39 8.98 368.57 - 135.04
Average Quantity per: 100 g 420 100 6 3 0 11 4 173 0 63