Carnation Chicken Curry

Korma style chicken curry with Carnation Evaporated Milk.
Serves: 4
  • 500g chicken diced
  • 1 medium onion
  • 1 tsp oil
  • 2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • /2 tsp mild chilli powder
  • 1 large red pepper
  • 410g Carnation Evaporated Milk
  • 1 chicken stock pot
  • 2 cloves garlic, crushed
  • coriander leaves
  • Serve with
  • Steamed rice
  • Ridiculously easy!

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    30 mins PT30M

Each serving typically contains

  • Energy 2092kJ 496kcal 25%
  • Fat 12.7g 18%
  • Saturates 5.6g 28%
  • Sugars 18.0g 20%
  • Salt 1.43g 24%

of an adult's Reference Intake (RI)*
Energy per 100g: 657kJ/156kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat the oil in a heavy based saucepan. Add the onions and garlic and cook until soft and starting to brown. Sprinkle in the garam masala, turmeric and paprika powder and cook for 1 minute. Turn up the heat, tip in the diced chicken and brown until cooked through.
  2. Tip in the peppers, add the stock pot and pour over the Carnation Evaporated Milk. Simmer on low heat for 20min stirring occasionally until thick and creamy.
  3. Garnish with freshly chopped coriander.
  4. For extra veg, why not add diced aubergine, cauliflower florets or fresh baby spinach at Step 2?

    Discover more delicious recipes using Carnation at Food Network UK 

Discussion Board

  • Anna
    September 14, 2014
    Easy to make and delicious. I put in some frozen defrosted spinach.


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