Dice the chicken breasts and start toasting in hot oil. Add 3 fl oz milk.
Add every spice except curry.
(You can add 3 more fl oz of milk if you feel like it’s not enough.)
When half-cooked, add corn and stir thorough.
Add the rest of the milk in a few minutes.
Add sour cream and curry powder.
Cook with lid on for 20 minutes.
Serve with rice and fresh parsley.
Have all your ingredients ready and let’s begin!
You can find more meat recipes here!