Creamy Chicken and Vegetable Curry Recipe


This veg-based sauce is so creamy; your little ones will never suspect the difference.

Prep Time: 10 mins

Cook Time: 20 mins

3 servings


    1. Heat oil in a medium saucepan and brown chicken.
    2. Add curry powder, carrot, beans, corn and water. Cover and simmer gently until chicken is cooked.
    3. Place cream into a small bowl; mix in PediaSure and cornflour. Add 1-2 tablespoons hot liquid from the chicken, mix until smooth. Remove chicken from heat, stir in milk mixture and continue stirring until well mixed and slightly thickened.
    4. Serve with steamed rice.


The cooking process and any change in temperature, particularly when heating, may affect the product composition with the loss of certain ingredients. Physical stability of the product may be also affected.


1 tablespoon oil 250g chicken thigh fillets, cubed

12 scoops PediaSure® Vanilla

1 teaspoon curry powder

1 carrot, diced

½ cup peas or sliced green beans

½ cup corn kernels

½ cup water

½ cup light cream

3 teaspoons cornflour

Steamed rice for serving


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