Chicken curry sauce




15 mins


40 mins


1 cup water or chicken broth

3 tbsp. curry powder

1 red capsicum, sliced

2 tomatoes, diced

2 medium potatoes, peeled and quartered

2 tbsp. oil

1 onion, diced

3 cloves garlic, peeled and minced

2 cups Maxigenes Goat Milk, premade

4 boneless skinless chicken thighs

2 carrots, peeled and cubed

1 tsp. sugar

Salt and pepper to taste


Heat oil in a pot over medium heat then add in onion, garlic and curry powder.

Stir in the milk and water (or chicken broth) and bring to the boil.

Add the potatoes, carrot, tomatoes and capsicum to the pot. Season with salt and sugar.

Cover and continue to cook for about 10 minutes or until potatoes are cooked through.

Cut chicken thighs into chunks and add to the pot.

Cover and cook for about 20 minutes or until chicken is fully cooked.

Add extra seasoning if required and serve hot.