Curried Chicken with Vegetables

Cut chicken into small pieces.

Heat oil in a pan or large saucepan, add chicken and fry for 5 to 10 minutes.

Add onion, garlic, curry powder, carrot and capsicum (or corn if using this instead of capsicum). Cook gently for 10 minutes. Stir from time to time.

Stir in evaporated milk, frozen peas and chicken stock powder. Bring to boil, turn heat down and simmer for about 1 minute

Mix cornflour and water together until smooth. Stir into chicken and vegetables and simmer for a further minute.

Serve with rice (brown rice if available) or pasta (wholemeal if available) or on toast (wholemeal or wholegrain bread if available)