- Step 1
Simmer chicken in water for about 10-15 minutes or until just cooked. Retain 1 cup of the water to use with stock cube.
- Step 2
In an electric fry pan, on high (7-8), saute onions, celery and carrot in butter. Add curry powder. Add tomatoes. Turn heat down to 3-4 on electric fry pan and add flour until well combined.
- Step 3
Combine water from chicken, stock cube and milk. Slowly pour into fry pan and stir constantly.
- Step 4
Chop chicken into bite-sized chunks and add to curry. Stir through.
- Step 5
Serve on bed of rice.