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Curries · 4 servings

Chicken curry with brown rice

A mild chicken and vegetable curry with evaporated milk and brown rice.

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At a glance

All meals · 15 minutes active preparation · 45 minutes total · meal

Method range: 4–4 servings.

Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
2420 kJ
Protein
47.1 g
Carbs
68.2 g
Fat
10.4 g
Iron
3.0 mg
Calcium
333.5 mg
Folate
158.9 µg
Vitamin C
112.6 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

See all vitamins, minerals & ingredient contributions ↓
Calculation limitations

Ingredients

Original ingredient list
  • 500 g trimmed chicken thigh or breast
  • 1 tbsp oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp curry powder
  • 2 sliced carrots
  • 1 medium red capsicum or 1 cup canned corn
  • 2 cups frozen peas; other vegetables may be used
  • 375 ml evaporated milk
  • 2 tsp chicken stock powder
  • 4 tsp cornflour
  • One-third cup water
  • Serve with rice, pasta or toast; quantity unspecified

Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Skinless chicken breast, raw500 g
  • Olive oil18.4 g
  • Brown onion142 g
  • Garlic6 g
  • Curry powder2 g
  • Carrot258 g
  • Red capsicum150 g
  • Fresh green peas300 g
  • Reduced-fat evaporated milk405 g
  • Stock powder8 g
  • Cornflour (maize)8 g
  • Water for cornflour slurry83.3 g
  • Brown rice, dry240 g

Method

  1. Start the brown rice first: cook all 240 g dry rice according to its packet instructions. Use the packet's cooking water separately from the measured water for the curry.
  2. Cut the chicken into bite-size pieces on a separate board. Dice the onion and capsicum, crush the garlic and thinly slice the carrots.
  3. Heat the oil in a large pan. Fry the chicken for 5–10 minutes, stirring. Add the onion, garlic, curry powder, carrot and capsicum and cook for about 10 minutes, stirring, until the vegetables soften.
  4. Add the evaporated milk, fresh peas and stock powder. Bring gently to a simmer and cook until the peas are tender and the chicken is cooked through.
  5. Mix the cornflour with the measured water until smooth. Stir it into the simmering curry and cook, stirring, for at least a minute until thickened. Divide the curry and cooked rice between four servings.

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Nutrition

Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
2420 kJCooking estimate incomplete—
47.1 gCooking estimate incomplete—
10.4 gCooking estimate incomplete—
10.9 gCooking estimate incomplete43%AI · reported contribution only
68.2 gCooking estimate incomplete—
333 mgCooking estimate incomplete33%RDI · reported contribution only
71 µgCooking estimate incomplete48%RDI · reported contribution only
3.0 mgCooking estimate incomplete17%RDI · reported contribution only
0.33 µgCooking estimate incomplete14%RDI · reported contribution only
159 µgCooking estimate incomplete40%RDI · reported contribution only
112.6 mgCooking estimate incomplete250%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Manual recipe-book release; not opted into Autofill. Generic cheese rennet and product-specific exclusions have not been checked. Timing is an editorial estimate; doneness takes priority.

NSW Government Healthy Eating Active Living — MorselMetrics adaptations · Creative Commons Attribution 4.0 International (CC BY 4.0)

© State of New South Wales. For current information go to www.nsw.gov.au. Recipes by Healthy Eating Active Living / Centre for Population Health, NSW Government. Curried chicken: Nutrition Services, Central Coast Local Health District. Adapted by MorselMetrics; changes are identified per recipe.

Curried chicken and vegetables — original source

Content licence

Calculation assumptions & recipe adaptations

Based on Quick Meals for Kooris at Home, Nutrition Services, Central Coast Local Health District, as published by NSW Government. Uses breast, red capsicum and reduced-fat evaporated milk. Fresh peas replace frozen peas under the source's vegetable alternatives, so the raw-pea food state matches. Capsicum and pea weights are editorial. Stock uses a generic stock-powder record; no reduced-salt claim is made. Adds a defined 240 g dry brown-rice accompaniment, included in nutrition and shopping; rice cooking water is not a weighed ingredient and final cooked mass is not claimed. Method rewritten by MorselMetrics; adaptation licensed CC BY 4.0.

Adapted by MorselMetrics from NSW Government, Curried chicken and vegetables. © State of New South Wales. For current information go to www.nsw.gov.au. Based on Quick Meals for Kooris at Home, Nutrition Services, Central Coast Local Health District, as published by NSW Government. Uses breast, red capsicum and reduced-fat evaporated milk. Fresh peas replace frozen peas under the source's vegetable alternatives, so the raw-pea food state matches. Capsicum and pea weights are editorial. Stock uses a generic stock-powder record; no reduced-salt claim is made. Adds a defined 240 g dry brown-rice accompaniment, included in nutrition and shopping; rice cooking water is not a weighed ingredient and final cooked mass is not claimed. Nutrition is calculated independently from the named AFCD foods, not copied from the publisher. Generic foods may differ from your brands. Australian cups are 250 ml, tablespoons 20 ml and teaspoons 5 ml; editorial weights are identified separately from sourced conversions. All listed fat is counted; cooking losses, moisture changes and pan residue are unquantified. This adaptation has not been kitchen-tested. Ingredient exclusions are not certified.

  • Skinless chicken breast, raw: 500 g chicken; breast option; the source's gram amount is retained.
  • Olive oil: 1 Australian tbsp oil, 20 ml; estimated with FSANZ AUSNUT measure 43505.
  • Brown onion: 1 medium onion; estimated with FSANZ AUSNUT measure 47622.
  • Garlic: 2 garlic cloves; estimated with FSANZ AUSNUT measure 47500.
  • Curry powder: 1 tsp curry powder; estimated with FSANZ AUSNUT measure 49456.
  • Carrot: 2 medium carrots; estimated with FSANZ AUSNUT measure 47356.
  • Red capsicum: 1 medium red capsicum; this version specifies 150 g as an editorial recipe amount, not a measured conversion or guaranteed package yield.
  • Fresh green peas: 2 cups peas; fresh peas selected under the source vegetable alternatives; this version specifies 300 g as an editorial recipe amount, not a measured conversion or guaranteed package yield.
  • Reduced-fat evaporated milk: 375 ml evaporated milk; estimated with FSANZ AUSNUT measure 45761.
  • Stock powder: 2 tsp stock powder, 10 ml; estimated with FSANZ AUSNUT measure 49484.
  • Cornflour (maize): 4 tsp cornflour, 20 ml; estimated with FSANZ AUSNUT measure 41355.
  • Water for cornflour slurry: One-third Australian cup water; estimated with FSANZ AUSNUT measure 41210.
  • Brown rice, dry: Rice accompaniment has no source quantity; this version adds 60 g dry rice per serving; this version specifies 240 g as an editorial recipe amount, not a measured conversion or guaranteed package yield.
Published ingredient list (original batch)
  • 500 g trimmed chicken thigh or breast
  • 1 tbsp oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp curry powder
  • 2 sliced carrots
  • 1 medium red capsicum or 1 cup canned corn
  • 2 cups frozen peas; other vegetables may be used
  • 375 ml evaporated milk
  • 2 tsp chicken stock powder
  • 4 tsp cornflour
  • One-third cup water
  • Serve with rice, pasta or toast; quantity unspecified

AFCD attribution, data & methods

Food matches used for nutrition
  • Skinless chicken breast, raw: Chicken, breast, lean flesh, raw
  • Olive oil: Oil, olive
  • Brown onion: Onion, mature, brown skinned, peeled, raw
  • Garlic: Garlic, peeled, fresh, raw
  • Curry powder: Curry powder
  • Carrot: Carrot, mature, peeled, fresh, raw
  • Red capsicum: Capsicum, red, fresh, raw
  • Fresh green peas: Pea, green, fresh, raw
  • Reduced-fat evaporated milk: Milk, cow, canned, evaporated, reduced fat (~2%)
  • Stock powder: Stock, dry powder or cube
  • Cornflour (maize): Flour, cornflour, from maize starch
  • Water for cornflour slurry: Water, tap
  • Brown rice, dry: Rice, brown, uncooked