Easy Japanese Chicken Curry
Charlie & DavidThis recipe is brought to you by our friends at Asian Inspirations.
Ingredients:
Serves: 4-5 people Cook: 30 mins
- 1 tbsp vegetable oil
- 450g chicken breast or thigh fillet
- 540ml water
- 1 onion (cut into pieces)
- 2 carrots (cut into pieces)
- 1 potatoes (cut into pieces)
- 1 box S&B Golden Curry Sauce Mix 92g
- Salt and pepper (to taste)
Method:
- Heat 1 tbsp of oil in a large saucepan over medium-high heat, stir fry meat for 5 minutes or until browned all over.
- Add in vegetables and water, bring to boil.
- Reduce heat to medium-low. Cover and simmer for 20 minutes or until chicken and vegetables are cooked through.
- Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
- Serve with rice.